Chickpea ‘Socca’ with Manuka Honey Caramelized Onions and Baby Kale
Photo & Recipe: @eatyoungnutrition
Time: 1 hour
Serves: 2 – 4
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
¾ teaspoon sea salt
Pepper to taste
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)
- 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.
- 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.
- Prepare the butternut squash spread by adding all ingredients to a high-speed blender and blending until creamy. Set aside.
- 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.
- Cook for 15 minutes, then turn the oven to broil and cook for an additional 2 – 5 minutes, until browned on the top.
- 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.