This is one of my go-to quick lunch recipes. It takes chickpea flour, water, a bit of olive oil, and salt. You do need to prep it a bit in advance to give the chickpea flour time to soak up the water, and then for the pan to heat up, but the actual cook time is minimal. Done right - which is easy - it’s got a crisp, flavourful outside and a soft, almost custardy inner layer. It goes great with zatar seasoning on it, or just coarse salt, and because chickpea flour is pretty high protein, it’s surprisingly filling.

It also makes a decent pizza crust substitute for gluten free folk! It’s nothing like bread but it’s super delicious with pizza-like toppings.

A pan of socca and some fresh veggies or a greek salad is a really nice, filling dinner when you want to take it easy.