50 min 
Serves 2 
Ingredients
- ROASTED VEGETABLES & PINEAPPLE:
- 300 grams Fyffes Pineapple Chunks
- 1 zucchini , sliced into 1/2-inch half moons
- 2 Roma tomatoes , sliced
- 1/2 red onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
- Salt & Pepper
- SOCCA:
- 128 grams chickpea flour
- 240 ml water
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 teaspoon fine sea salt
- WHITE BEAN SPREAD:
- 1 (400g) can chickpeas , rinsed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- 1 garlic clove
- 1 tablespoon olive oil
- 2 tablespoons water
- OPTIONAL TOPPINGS
- Fresh rocket
Method
- Preheat the oven to 230ºC, and place a 10-inch skillet inside the oven as it preheats. To prepare the Socca, combine the chickpea flour, water, olive oil, and salt in a large bowl. Use a whisk to stir it together, breaking up any clumps, and set it aside to let it rest while you slice the vegetables.
- Line a large baking sheet with parchment paper. Slice the zucchini, tomatoes, and red onion into thin slices (about 1/4-inch thick) add the pineapple chunks and arrange them in a single layer on the prepared pan.
- Use oven mitts to remove the cast iron skillet from the hot oven, and add 1/2 tablespoon of olive oil into the pan. Swirl it around to grease the pan well, then pour the Socca batter in. Place the pan on the top shelf of your oven, and place the pan of roasted vegetables on the bottom shelf. Bake both at the same time, for 20 to 25 minutes, or until the socca looks golden around the edges, and the veggies look tender.
- While you wait on the socca and veggies to cook, prepare the white bean spread. Add all of the ingredients to a blender, and blend until smooth. Add more water, just 1 tablespoon at a time, if needed to help everything blend smoothly.
- When the flatbread and roasted veggies are done cooking, you can spread the white bean dip on top of the Socca, and pile the roasted veggies on top.
- Add any other additional toppings you like, such as fresh arugula, a sprinkling of feta cheese, or some red pepper flakes for a little spice. Serve warm right away. Leftovers can be stored separately, in airtight containers, for up to 5 days.
