Prepare batter: In a medium bowl whisk together chickpea flour, salt and spices. Drizzle in warm water and 2 tablespoons olive oil, and whisk until smooth. Add fresh herbs and garlic and mix to incorporate evenly.
Rest batter: Cover bowl with a clean kitchen towel, plastic wrap or a lid, and let batter rest at room temperature for at least 30 minutes, preferably longer (up to 2 hours).
Preheat: Grease a 9-inch skillet or pie pan with remaining olive oil. Put empty pan in oven, set temperature to 450°F, and allow oven and pan to preheat until very hot.
Cook: CAREFULLY remove skillet/pan from oven, pour batter into pan and return to *top rack* of oven. Bake for 10-12 minutes, until the edges are set and begin to pull away from the sides and the top feels firm. Turn on the broiler (if yours has different settings select "high") and broil the socca just long enough for the top to blister or char and develop some cracks, 2-3 minutes. Please use extreme caution when removing the pan from the oven, particularly if you used a skillet - the handle will be insanely hot.
Serve: Cut into wedges, and enjoy as a stand-alone snack or adorned with your favorite toppings.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/smoky-herbed-socca/