Whisk together the chickpea flour, water, 1 ½ tablespoons of olive oil, salt, and garlic in a medium bowl. Let the batter sit for 30 minutes.
When the batter is almost ready, pre-heat the broiler of your oven. Place a 10-inch cast-iron skillet or pie tin in the oven once the broiler is heated. Let the skillet warm up for 5 minutes, then remove it from the oven and pour a little oil in it, swirling to coat. (It's important to make sure it's completely coated, or your socca will stick to the pan!) Pour the socca batter into the skillet and return it to the oven.
Bake the socca until it's beginning to blister on the top and the edges are crispy. Depending on your broiler, this could take anywhere between 5-10 minutes, so keep an eye on it. If it begins to brown before the center is set, move the skillet to a lower rack.
Use a spatula to loosen the socca from the skillet and carefully transfer it to a cutting board.
Sautéed Chard
Heat a large skillet over medium-high heat; add the olive oil and swirl to coat. Add the chard stems and garlic slices to the skillet and cook for 2-3 minutes, until softened. Stir in the chard and cook until wilted, 2-3 minutes more. Add the raisins, pine nuts, and vinegar to the skillet and cook for a minute more, then remove from heat. Season with salt and pepper to taste.
Top the prepared socca with the sautéed chard and sprinkle with Parmesan cheese. Drizzle the socca with extra-virgin olive oil, if desired. Cut into wedges and serve immediately.
Notes
Note that not all Parmesan cheese is vegetarian; I use Organic Valley or Whole Foods 365 brands, which are made without animal rennet.
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