Nat's Olive and Spinach Socca

Nat Neal, National Sales Manager Mount Zero


Suitable for vegans and gluten free. 



  • 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.
Ella Mitchell
"I’ve added of one of my favourite Mount Zero olives, the dry-cured kalamata which is naturally fermented in dry salt rather than brine. Dry salting removes the bitterness from the olive leaving a rich, roasted olive flavour."

Recipe Ingredients from the Mount Zero Range