Socca, so good.

In Nice and Antibes, I had the most yummiest thing ever, and I can't WAIT to go to the health food store and get me the chickpea flour, in order to make a SOCCA !
Socca [Provencal Savory Chickpea Pancake]

Adapted from a recipe by Mark Bittman of the New York Times.

1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tabelspoons olive oil
1/2 medium onion, thinly sliced
1/2 tablespoon minced fresh rosemary leaves

Place heavy (preferably cast-iron) skillet in oven and preheat to 450 F.
In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves if desired.
Whisk in warm water and 2 tbsp olive oil.
Cover the bowl and allow the batter set for at least 30 minutes, add sliced onion to the batter, which should have the consistency of thick cream.
Remove skillet from oven. Add 1/2 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set.
Set socca a few inches below your broiler for a few minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.