nat's olive & spinach socca
Rated 5.0 stars by 1 users
Author:
Nat Neal, Mount Zero National Sales Manager
Socca is a delicious chickpea pancake from the south of France, to which I've added of one of my favourite olive varieties here at Mount Zero, the dry-cured Kalamata. It's naturally fermented in dry salt rather than brine, which removes the bitterness from the olive and leaves a rich, roasted olive flavour.
Ingredients
-
1 cup chickpea flour
-
1 ½ cups water
-
1 tsp Mount Zero Pink Lake Salt
-
2 tbsp Mount Zero Organic Extra Virgin Olive Oil, plus extra for frying
-
½ red onion, cut into thin half-moon slices
-
1 tbsp Mount Zero Salt Cured Kalamata Olives, de-pitted and roughly chopped
-
1 tbsp sun-dried tomatoes, roughly chopped
-
2/3 cup spinach, roughly chopped
Directions
Preheat oven to 200 degrees Celsius.
In a medium bowl, whisk together the chickpea flour, water, salt and oil.
Cover and let it stand for 1-2 hours (no need to refrigerate).
In a small cast iron pan, heat a few tablespoons of olive oil over medium heat.
Add in the sliced onions and sauté for 10mins, stirring occasionally to prevent burning.
- Reduce to a low heat and let the onions caramelise for about 20 minutes.
- Increase the heat in the cast iron pan to high after the onions have caramelised and add in the olives, tomatoes and spinach to the pan with a couple tablespoons of oil.
- Sauté until the spinach is reduced a bit, then add about two cups of chickpea / water mixture to the pan.
- Place the entire cast iron pan into the oven and bake for about 20 minutes, or until it browns around the edges.