Socca Pancakes

Ingredients

• 250 g of baby spinach leaves, wilted then chopped
• 250 g ricotta, drained (or a nice soft cream or goats cheese)
• 40 g parmesan, grated
• 1 free range egg, beaten
• 1 tsp chilli flakes (optional)
• 1 x 180 g ball of mozzarella, drained and torn
• Optional: 2 anchovies, finely chopped (these add a nice savoury note, that’s also very reminiscent of the south of France)
• 1 tbsp olive oil
• 2 to 3 Spring onion, finely diced
• 3 cloves of garlic, peeled and minced
• 1 tin of chopped tomatoes
• Optional- sugar, to balance the sauce
• 350 grams of chickpea flour
• 800 ml of luke warm water
• 125 ml of olive oil
• 2 tsp finely diced fresh rosemary
• Salt, to taste, this is to balance any bitterness in the chickpea flour
• Optional; teaspoon of ground cumin, to add a slightly smoky flavour
• To serve: green or black olives