I tried making socca the other day from Martha Rose Shulman's recipe (_Provencal Light_). She has you mix chickpea flour, oil, water and salt, let it sit for half an hour, then pour into an oiled, preheated (to very hot) pan and bake.
This was the first time I've had socca and I'm not sure if it was correct. The top and bottom were delicious and crackly-crispy, but the interior was very runny. Did I make it too thick? I may try using a half-recipe in the same size pan (a 12" Le Creuset skillet).