Make the socca batter: In a medium bowl whisk together 2 cups (≈240 g) chickpea flour and 4 pinches (≈1/4 tsp) fine sea salt. Slowly whisk in 2 cups (480 ml) water until smooth and lump-free, then whisk in 4 tablespoons olive oil. The slow addition and vigorous whisking hydrate the starches and prevent lumps; the oil creates a silkier batter and helps the socca crisp in the pan.

Rest the batter: Cover the bowl with plastic wrap or a towel and let rest at room temperature for 30–40 minutes. Resting hydrates the flour fully, reduces raw 'beany' flavors and creates a lighter texture with better browning when cooked.

Prepare the herbed yogurt: While the batter rests, combine 3 cups plain yogurt, the chopped parsley and chives (2 Tbsp each), the zest of 1 lemon, a pinch of salt (about 1/8–1/4 tsp) and the minced garlic if using. Taste and add black pepper. Chilling the yogurt for a few minutes lets flavors meld — the acid and herbs will brighten the yogurt and provide a cool contrast to the warm socca.

Wilt the spinach: Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the 4 cups fresh spinach in batches; salt lightly and toss until just wilted (about 1–2 minutes). Draining excess moisture from the spinach prevents soggy socca and concentrates the spinach flavor. Squeeze out coarse excess water and set aside. Finish with a little lemon zest and a grind of black pepper to lift the greens.

Preheat the pan and oil: Put a 10–12" cast-iron skillet or heavy nonstick pan over medium-high heat. When hot, add 1 tablespoon olive oil and swirl to coat. A hot, oiled surface is essential to get an immediate sizzle — that sizzle produces the characteristic crisp edges and golden color of socca.

Cook the socca pancakes: Stir the rested batter (it may have settled) then ladle about 1/2 cup batter into the hot skillet for each pancake (you’ll make 8–10 thin pancakes; adjust ladle size if you prefer larger discs). Tilt the pan to spread batter thinly to 1/8–1/4" thickness. Cook until the underside is deeply golden and edges are crisp (3–4 minutes). Flip with a thin spatula and cook the second side briefly (1 minute) — socca is best with a crisp exterior and tender interior. Reduce heat slightly if browning too fast.

Assemble: Stack or place socca pancakes on warmed plates. Spoon a generous dollop of herbed yogurt onto each pancake, top with a small pile of wilted spinach, extra lemon zest, chopped herbs and a crack of black pepper. For a restaurant-style presentation, fold pancakes into quarters and serve three per plate, or serve flat with components arranged on top.

Finish and serve: Drizzle a little extra-virgin olive oil over the finished plates and, if you like, a squeeze of fresh lemon. Serve immediately while the socca is still warm and crisp.