1. Whisk together the chickpea flour, water, salt, pepper, and 2 teaspoons of olive oil and let sit for 30-60 minutes.
2. Heat broiler on high and place a 10-inch cast iron skillet (or other oven safe skillet) 4-6 inches from the broiler. Allow to heat under the broiler until hot all the way through, about 5 minutes — if the skillet is really hot, you will not need any oil to prevent the socca from sticking, so have patience.
3. Remove the hot skillet from the broiler and pour in 1/2 the chickpea batter. Return to the broiler and broil until the socca begins to brown, about 3 minutes. Remove the socca from the pan by loosening the crust around the edges with a knife first. Repeat with the remaining 1/2 of the chickpea batter so that you have 2 crusts.
4. In a separate skillet, heat 1 teaspoon olive oil over medium-high heat. Add onion and sauté until soft, about 7 minutes. Remove onion from pan.
5. Heat an additional 1 teaspoon olive oil and and sauté garlic and portobello mushrooms. Cook the mushrooms until soft and browned on each side, about 5 minutes.
6. Turn heat to medium, add the onions, corn, and arugula. Stir together until arugula is slightly wilted and corn is hot.
7. Top one socca crust with arugula, onion, corn, mushrooms, and fresh basil.
8. Sprinkle the top with hemp seeds.
9. Cut the remaining socca in half and store in the refrigerator for two more meals.

NUTRIENT TOTALS
Calories: 363
Protein: 15.5 grams
Carbohydrate: 41.6 grams
Dietary Fiber: 7.531 grams
Total Sugars: 7.675 grams
Total Fat: 15.9 grams
Saturated Fat: 1.906 grams
Sodium: 213.3 milligrams