Chickpea ‘Socca’ with Manuka Honey Caramelized Onions and Baby Kale

Chickpea ‘Socca’ with Manuka Honey Caramelized Onions and Baby Kale

Photo & Recipe: @eatyoungnutrition 

Time: 1 hour
Serves: 2 – 4

Ingredients:

Caramelized Onions

1 small to medium sized onion, thinly sliced
1 tablespoon olive oil
1 tablespoon Mānuka Honey

Butternut Squash Spread

½ a small butternut squash, roasted at 400° F until soft
1 clove garlic
2 tablespoon Udo’s Oil
2 tablespoon milk of choice
½ tablespoon nutritional yeast
1 teaspoon truffle oil (optional for flavour)
½ teaspoon turmeric powder
Pinch cayenne
¾ teaspoon sea salt
Pepper to taste

Chickpea Socca

1 ¼ cup cold water
1 ¼ cup chickpea flour
1 tsp sea salt

Baby kale, for topping
Chopped rosemary, for topping
Shaved Parmesan, for topping (optional)

Method:

1. Add olive oil to a skillet over medium heat, then add onion, stirring occasionally. Reduce heat slightly once the onions begin to cook. Keep an eye on the onions, stirring every so often, for 35-40 minutes. Add small amounts of water when moisture dries up. Cook until dark brown. Once cooked, add Mānuka honey and stir to combine. Set aside.
2. Meanwhile, prepare the batter for the socca. Add socca ingredients to a bowl and whisk to combine. Let sit for 20 minutes while the onions cook.
3. Prepare the butternut squash spread by adding all ingredients to a high-speed blender and blending until creamy. Set aside.
4. Preheat the oven to 425° F 10 minutes before you plan on cooking the socca. Place a 10-inch cast iron skillet (or heat safe dish) in the oven to preheat. Remove the cast iron and add ½ tablespoon of oil, spreading evenly over the pan. Pour in socca batter and quickly place the pan back in the oven.
5. Cook for 15 minutes, then turn the oven to broil and cook for an additional 2 – 5 minutes, until browned on the top.
6. Remove from the oven and add caramelized onions, butternut squash spread, rosemary, baby kale and parmesan. Finally, drizzle a bit more Mānuka Honey over top and serve hot.