Socca Niçoise

Step 1

Whisk together the chickpea flour, water, 2 tablespoons of olive oil, salt, and black pepper in a large mixing bowl until smooth and the consistency of thin pancake batter with no lumps.

Step 2

Set the batter aside at room temperature for 10 minutes so it hydrates and flows more easily when poured.

Step 3

Slice the zucchini lengthwise into thin planks about 1/8-inch thick, using a vegetable peeler or mandoline for even slices.

Step 4

Remove the seeds and white ribs from the red bell pepper, then slice the pepper into thin strips about 1/4-inch wide.

Step 5

Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet or cast iron pan over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Pour half the batter into the hot pan and tilt and rotate the pan to spread it into a thin, even circle covering most of the bottom, about 1/8-inch thick.

Step 7

Cook until the top surface looks dry and matte and the edges are golden-brown and starting to curl away from the pan sides, about 4 minutes.

Step 8

Slide a thin spatula under the socca, lift it from the pan, and flip it onto a cutting board or large plate.

Step 9

Slide the socca back into the pan to cook the other side until it is light golden-brown and crispy, about 2 minutes.

Step 10

Transfer the cooked socca to a clean plate and repeat steps 5 through 9 with the remaining 1 tablespoon of olive oil and the rest of the batter to make a second socca.

Step 11

While the second socca cooks, heat 1 tablespoon of olive oil in a separate skillet over medium heat until shimmering.

Step 12

Add the zucchini slices in a single layer and cook without stirring for 2 minutes until the bottom is lightly golden.

Step 13

Stir the zucchini and bell pepper strips together, then cook, stirring once every 30 seconds, until the vegetables are just tender and lightly browned, about 3 minutes total.

Step 14

Remove the vegetables from heat and stir in the olives, red wine vinegar, and fresh thyme, tossing gently until evenly coated.

Step 15

Place each warm socca on a serving plate and top with the vegetable mixture, dividing it evenly between the two socca.