Crispy on the skin and creamy at their core, socca are skinny, olive-oil-rich chickpea pancakes. In Provence they’re typically made on large, flat copper skillets, however a screamingly sizzling sheet pan works extraordinarily properly, too — and makes an extra-large chickpea cake that may function a light-weight dinner or a straightforward appetizer. Socca are often not topped with something greater than black pepper; they’re delicate and might’t assist greater than minimalist additions. Nonetheless, a light-weight scattering of toppings — like anchovies, pecorino and scallions right here — makes socca qualify as a easy and scrumptious meal. A handful of chopped olives added earlier than baking would additionally work, as would a garnish of torn slivers of prosciutto, draped on prime simply earlier than serving.
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