Cast Iron Socca

In a medium bowl, combine the chickpea flour, water, 2 tablespoons of olive oil, and the salt; whisk until smooth. Let rest for 15 minutes, while you cook the vegetables, to give the batter time to thicken slightly.

In a Field No.8 Skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onions and cook, stirring frequently, until softened and starting to brown on the edges, about 5 minutes. Add the broccolini and the red pepper and cook for until the broccoli is crisp tender, about 5 minutes longer.

Arrange an oven rack 6 inches below the broiler element and preheat the broiler to high. Scrape the socca batter into the pan, spreading it evenly over the vegetables. Transfer the pan to the oven and broil for until the top of the socca begins to brown, 6 to 8 minutes (start checking it at 5 minutes since every broiler varies in strength and heat).

Using a plastic spatula, cut the socca into wedges while still in the pan. Top with the microgreens and serve warm.