Good morning.

How are you doing on this Sunday?  Did you have a productive week?  Are you ready to do it all over again tomorrow?

I am still self isolating with my son at home.  It has been 6 weeks now, that we have not left home.  I have gone for walks in our neighborhood with my husband, but that is all.  I have not been to a store, doctor, anywhere.  And I am still very okay with this.  

Having a family member with a compromised immune system is a very scary thing.  Especially when I work in the medical field.  And can expose him to something that could potentially be bad, like really bad, is so scary.

I am still on furlough from my job.  There is so much uncertainty with COVID-19, I don’t know what is going to happen.  But I am doing my best to not borrow trouble.

Being home, being able to be the stay at home mom and wife that I want to be, even if it is a temporary situation, is a blessing for us.  I can be here to hand off a cup of coffee to my husband during the day.  Or make him his lunch and he can pick it up and head on back to work.  Playing a video game with my son, doing house chores together.  Watching a TV show with him.  It’s these little things that we miss out on.  I don’t know about you, but during a “normal week,” I work all day.  Come home to make dinner, then we clean up as a family.  Once that is all done, I am pooped.  All I want is a shower, pj’s and bed.  

I am keeping all these little moments tucked away in my heart.  For when I do go back to work.  And miss the 2 o’clock conversation over cookies with my boy.  (Or I should say man now since he turned 19 yesterday.)  

dry ingredients for socca
Chick pea flour, salt and cumin.
water on dry ingredients for socca
Just add water.
socca after resting
Mix well, and set aside.
socca close up after resting
Look how it thickens into a batter
Add oil to preheated pan
You can see the edges start to cook immediately
I like to flip the socca once it is out of the oven
So crisp and delicious
I topped mine with a piece of cheese and zucchini


  • 1 cup chickpea flour
  • 1 cup water
  • 1 tsp Seasoned Salt Mix
  • 1/2 tsp cumin
  • 2 Tbsp oil for cooking


Mix dry ingredients in large bowl.  Add in water, mix well.  Set aside for 1 hour.

Preheat oven to 400’F. 

Place cast iron pan in oven while preheating. 

Once pan is hot, add oil to hot pan.  Carefully pour socca batter into pan. 

Cook 15-20 minutes until firm.

Carefully flip and let rest in hot pan.


This chickpea cake is so tasty.  How will you top yours?  Leave a comment below, or tag us on Instagram @Anges_Table.