Socca Nicoise

Whisk 250 g of chickpea flour, 5 g of salt, and 2 g of pepper in a large mixing bowl.

Gradually pour 500 g of water into the flour mixture while whisking to ensure a smooth, lump-free batter.

Stir 15 g of olive oil into the batter and let it rest at room temperature for at least 30 minutes.