Serve this buttery, gluten-free treat as a snack or bread. It’s a favorite street food in the south of France, where it’s baked on giant griddles made out of metal drums and eaten on the go. If your supermarket doesn’t carry chickpea flour, find it in specialty and health food stores.
2 cups chickpea flour
1 tablespoon dried parsley flakes
1/2 teaspoon each chili powder and garlic salt
1/4 cup olive oil
2 cups water
Oil for frying
Mix dry ingredients, stir in water and set aside for 15 minutes. Heat a heavy skillet or griddle and swirl a tablespoon or so of oil to cover. Cook socca like pancakes until firm and mottled with brown. Serve warm.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com