Directions

• Mix all the ingredients for the socca together, season with salt and let stand for 30 minutes
• Meanwhile, finely grate fennel and mince garlic and blanch the spinach for 2 minutes.
• Heat the olive oil, add the garlic, cook 1 minute, add the chickpeas, cook 6 to 8 minutes, until lightly toasted.
• Add the zaatar, season with salt. Add the spinach and fennel, cook 4 to 5 minutes.
• Heat a little olive oil in a pan, then pour the socca mixture with a ladle. Cook until it begins to get crisp and firm enough to flip, 2 to 3 minutes per side. Repeat depending on the remaining appliance and the size of the pan.
• Finely mince the remaining garlic in a bowl. Add the tahini, lemon juice, mix until you get a smooth paste. Add water to the desired consistency.
• Garnish each socca with the chickpeas - fennel - spinach mixture and finish with the sauce and the sesame seeds.