I first became interested in soccas (chickpea flour crepes) because they are allergen-free, glutenfree, low-carb, high-protein, and delicious! Soccas go back to at least 1860. They are from southern France, but were most likely an import from northern Africa, where they eat a lot of chickpeas. In the nineteenth century, there were socca sellers at the markets and at work sites, where they provided the morning meal to the workers. The socca sellers used special wagons with built-in charcoal ovens to keep their wares hot while they announced them with the appropriate cries of “Socca! Socca! Socca!” I have kept my socca recipe simple, because I like the rustic flavor. You can top it with olive oil, salt, and fresh pepper, or go all out, topping it with things like caramelized onions and grilled red peppers.
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