I don’t know how I missed it, but when I was visiting the south of France, I never once encountered socca. Just another reason (as if I really needed one) to go back.
In the meanwhile, I’ll content myself with this chickpea skillet bread, easily put together right in my own kitchen at a moment’s notice — anytime I’m feeling the pressing need to get the heck out of the desert.
And even though my home-wrought bread is a meager substitute for the authentic experience, it will at the very least exhaust me of my chickpea flour supply (why did I buy it again? Probably for the same reason I secured that giant bag of cardamom I still need to find uses for. Surely in some untapped [by me] culinary universe I could tackle both ingredients at once. Perhaps a cardamom-scented dal to smear on the flatbread is in order?)