Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack inside a rimmed baking sheet and place it in the oven to keep the finished pancakes warm.

Whisk the chickpea flour, salt, pepper, and turmeric together in a bowl. Slowly whisk in the water and oil until the batter is completely smooth and combined.

Heat a portion of the oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add a portion of the batter to the skillet, tilting the pan immediately to coat the bottom evenly.

Reduce the heat to medium and cook until the edges are crisp and the bottom is golden brown, about 3 to 5 minutes. Flip the socca and continue to cook until the second side is browned, about 2 to 3 minutes.

Transfer the socca to the wire rack in the preheated oven and repeat the process with the remaining oil and batter.

Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes.

Stir in the garlic, cumin, salt, and allspice and cook until fragrant. Add the Swiss chard and apricots and cook until the chard is wilted and tender, about 4 to 6 minutes.

Remove the pan from the heat and stir in the pistachios and vinegar. Season with salt and pepper to taste, then top each socca with the chard mixture, slice, and serve hot.