Nat's Olive and Spinach Socca

Suitable for vegans and gluten free. 

• 1 cup Mount Zero Chickpea Flour
• 11/2 cups water
• 1 Tsp Mount Zero Pink Lake Salt
• 2 Tbsp Mount Zero Organic Extra Virgin Olive Oil
• 1/2 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
• Extra Mount Zero Extra Virgin Olive Oil for frying

• Preheat oven to 200 degrees celsius
• In a medium bowl, whisk together the chickpea flour, water, salt and oil
• Cover and let itstand 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.