For the Socca
1 cup chickpea
1-2 small spring onions, sliced paper thin
1 tbs. fresh rosemary, chopped
3 tbs. extra virgin olive oil, divided
1 cup water
For the Chickpea Relish
2 cups chickpeas, cooked and drained
1 spring onion, sliced
1 shishito pepper, thinly sliced
Pinch kosher salt
2 small heirloom tomatoes, coarsely diced
1 small zucchini, thinly sliced
1 tbs. fresh lemon juice
3 tbs. extra virgin olive oil
Sift chickpea flour into large bowl. Add onions, rosemary, 2 tbs. olive oil and water. Stir with a whisk to combine, making sure there are no lumps. Heat a well-seasoned cast iron skillet (or a non-stick oven-proof skillet) over medium-high heat and add remaining tablespoon of olive oil. Once the skillet and oil are hot, add the batter to the skillet, rotating to evenly distribute the batter. Once the edges begin to bubble, place the skillet in a 350° oven for 20 minutes, or until golden brown. Remove from the oven and allow to cool slightly.
While the socca cools, prepare the chickpea relish. In a large bowl, add the sliced onion and pepper and sprinkle with a pinch of kosher salt. Next, add tomatoes and zucchini and stir to combine. Add fresh lemon juice and olive oil and toss to coat.
Remove socca from the skillet onto a cutting board and slice into 6 even wedges. Place two pieces of socca on a plate and top with 1/3 of the chickpea relish. Finish the plate with a fresh-riped basil or mint leaves and ENJOY!