Call it zeitgeist, synchronicity or something in the air -- but Socca has been one of those things for us in the last couple of weeks. We've been playing around with Terry Hope Romero's version in "Vegan Eats World," and Saveur's recipe as well.
Our version is somewhat thicker than both (less crepe-y and more cake-y) and infused with roasted garlic & olive oil, but has become our favorite app to nosh on while cooking dinner (and happens to pair brilliantly with champagne).
We've also tried a few different brands of chickpea flour (some from India, some domestic & organic) which have impacted the flavor. Once we have a solid version, we'll post it here.
In the meantime, go get Terry's excellent book and start there!