Socca with spinach and caramelized vegetables

Socca is a traditional street food fromNice. It makes a naturally high protein, gluten free pizza/pancake.

• Preheat the oven to its highest setting
• Combine the chickpea flour with 400ml water and a 1tbsp of olive oil. Season with salt and pepper and stir to create a smooth batter
• Let stand at room temperature for 10 to 15 minutes
• Slice the onions and peppers
• Heat 1tbsp of olive oil and add the onion and pepper. Season with salt and pepper
• Cook, stirring occasionally for 10 to 12 minutes, or until the peppers have completely softened and the onion is golden brown and caramelized
• Wash the spinach and shake dry
• Heat a large pan and add the butter to it. Add the spinach and stir till the spinach has wilted down
• Remove from the pan and squeeze any moisture out before seasoning with salt and pepper
• Bake the socca by coating the bottom and sides of a roasting tin (or baking dish) with olive oil
• Pour the socca batter into the tin
• Using the back of a spoon, evenly spread the batter to cover the bottom of the pan. Top with the herbs or za’atar; season with salt and pepper
• Bake in the oven for 12 to 14 minutes depending on the depth of the pan
• Remove from the oven and arrange the roast peppers and onion, then spinach and cheese, on top
• Reduce the oven to gas mark6/400F/200C and bake for 12-15 minutes