For the topping
- Olive oil
- 1 medium yellow onion thinly sliced
- 1 teaspoon of fresh thyme leaves
- 1 garlic clove
- ½ cup cherry tomatoes
- 3 anchovies
- 5 nicoise olives
- black pepper
- 2 socca pancakes
Heat some olive oil in a medium saute pan. Add the onion,thyme and garlic saute until onion is soft and sweet, about 10 minutes. Place the onions on the socca, add the cherry tomatoes to the pan and turn up high until the tomatoes blister. Top the onions with the tomatoes, anchovies, and olives, and season with black pepper.
- 2 1/4 cups of chickpea flour
- 2 tablespoons of olive oil plus more for frying
- 2 cups of water
To make the batter whisk together chick pea flour, olive oil, and water and a big pinch.
Pre heat oven to 200 degrees C
On a baking sheet toss the carrots with about 2 tablespoons of olive oil, a good pinch of salt and a good pinch of za’ atar . Roast for 20 minutes or until they are tender. Halve the carrots , arrange them over the socca, then top with avocado and the coriander. Sprinkle with sea salt and za’atar and squeeze lime juice all over it.