Socca is street food in Nice, France - a crispy thin flat bread made out of chick pea flour, water, herbs, salt and olive oil, naturally gluten free. This recipe adds pumpkin puree and the Ethiopian spice - Berbere. Berbere is a mix of cayenne, fenugreek, cinnamon, turmeric and cumin. You can make your own if you cant find it, there are many recipes online. I also add carrot powder if I have any on hand (dehydrated carrots pulverized in spice grinder). It is an optional add in that gives a color and nutrition boost but not needed. You will need a good cast iron pan to make sure it doesn't stick. —dbrowning
All socca recipes say to make the batter hours or 1 day ahead. I never make it ahead and it comes out great. Mix all ingredients EXCEPT oil, pepper and poached eggs in a bowl until well incorporated. YOu can add a little oil to the batter but its not necessary. Batter consistency should be pretty thick.
Preheat broiler to 500. Leave on broil setting at 500, add empty 8-10" round cast iron skillet in middle rack of oven for about 5-10 minutes to get it very hot (if not it will stick). Then, add the oil and heat 2 minutes (and be ready to pour in the batter). Pour batter in center of skillet and carefully smooth it out to a flat pancake about 1/4" thick with the back of a spoon. You may have a little batter left over. Leave in oven about 20 minutes or until edges are very browned. Let sit undisturbed for 3 minutes. Don't try to cut or remove it right away, it will be too pliable and stick to the bottom. Carefully remove the socca w a spatula, try to get the spatula all the way under the socca so you get the crispy bottom onto your plate. Sprinkle w sea salt and black pepper. Cut into quarters and enjoy. Top with runny poached egg for a non vegetarian option. Or top with cheese and broil a couple minutes longer.