1cupraw chickpeas, soaked overnightCan also use 175g chick pea flour to a ratio of 400ml water
1tspsalt
a big glug (about 75ml)olive oil
water
Instructions
Grind the chick peas with the olive oil and salt, and enough water to get the mixture completely smooth. Add water until you have a thick, runny batter, when you pour it on the pan it must spread until it makes a pancake about 4mm thick.
Pour about a 1/4-1/3 of a cup into a hot non-stick frying pan and shake the pan gently to help the batter spread. Fry on both sides. I found it easier to make smaller socca, as they don't hold together well enough to fill a whole pan with each one.