Crispy Socca with Za'atar Roasted Leeks and Carrots

• 11 cup chickpea flour
• 21 cup lukewarm water
• 34 tbsp extra-virgin olive oil, divided
• 41/2 tsp fine sea salt
• 52 small slender leeks, white and pale green parts sliced into 1-inch rounds
• 64 slender carrots, scrubbed and sliced lengthwise
• 71 1/2 tbsp za'atar blend
• 82 tbsp runny whole-seed tahini
• 91 tbsp fresh lemon juice

1. 1

   Whisk the chickpea flour, water, two tablespoons of olive oil, and sea salt in a medium bowl until completely smooth; let the batter rest on the counter for at least thirty minutes so the flour hydrates properly.

2. 2

   Place a 10-inch cast-iron skillet on the upper rack of the oven and preheat the oven to 450°F (230°C) for twenty minutes so the pan becomes scorching hot; toss the sliced leeks and carrots on a rimmed baking sheet with one tablespoon of olive oil, the za'atar, and a pinch of salt.

3. 3

   Carefully pull the hot skillet, swirl in the remaining tablespoon of olive oil, and immediately pour in the batter so it sizzles on contact.

4. 4

   Place the socca skillet on the upper rack and set the sheet pan of seasoned vegetables on the lower rack offset to ensure clear airflow and even heat distribution.

5. 5

   Bake both for twelve to fifteen minutes until the socca is set and the vegetables are tender, then briefly switch the oven to the high broiler for two to three minutes until the socca blisters with deep brown charred spots and the vegetables finish caramelizing.

6. 6

   Whisk the runny tahini with lemon juice and a splash of cold water until smooth and pourable.

7. 7

   Slide the socca onto a board, mound the freshly roasted, warm za'atar vegetables across the center, and finish with a steady drizzle of tahini.

8. 8

   Slice into wedges and serve immediately while hot.

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