Photo by chez pim/Flickr CC
One of the best snacks in the world is to be found at Chez Marie's stand in the market in Nice. It is socca, a huge, thin chickpea-flour pancake that is served hot on pieces of paper. You eat socca with your fingers, pulling off the chewy edges and the soft, crêpe-like interior.
When I was roaming around Nice 20 years ago, the just-made socca would be transported to Marie's stand with great drama, on a specially-designed bicycle rigged with a hot brazier on which the wide, flat pan of socca balanced. This sublime creation is nothing more than a thin batter of chickpea flour, olive oil, water, and salt that is poured into a hot, oiled pan and cooked over a wood fired oven.
Socca (without the subtle, wood-smoked flavor) is easy to make in a skillet on top of the stove. The batter, which has no egg or leavening, will keep for days covered in the refrigerator, and can morph into a variety of useful preparations. I often make socca as an instant snack, standing by the stove and eating it as it comes out of the pan (it is a good way to eat beans).
Socca also makes a marvelous hors d'oeuvres. I put the large skillet with the finished socca right on the table and let guests help themselves, tearing pieces off with their fingers. It's also a great crêpe-like base in which to wrap warmed leftover shredded long-cooked meats and stews.