Chilli cornbread pie

Use gram flour to make the cornbread crust on this chilli pie for a gluten-free dinner. Gram flour also contains more vitamins and minerals than wheat flour

Prep:20 mins
Cook:50 mins

Serves 4
Easy

Nutrition per serving

kcal 578
fat 17g
saturates 5g
carbs 68g
sugars 0g
fibre 20g
protein 28g
salt 1.4g

Ingredients

2 tsp rapeseed oil
2 red onions (320g), finely chopped
2 celery sticks (about 150g), sliced
1 tbsp hot chilli powder
1 tbsp ground coriander
1 tsp ground cumin
3 garlic cloves, finely grated
500g carton passata
2 x 400g cans three bean salad in water
2 tsp gluten-free vegetable bouillon powder
20g coriander, leaves picked and chopped
50g fine cornmeal
100g gram (chickpea) flour
1 tsp gluten-free baking powder
1 tsp hot chilli powder
1 egg
150ml bio yogurt
50ml milk
50g mature cheddar, coarsely grated
1 small red onion (about 80g), finely chopped
12 pitted Kalamata olives, roughly chopped
4 tsp balsamic vinegar
2 x 198g cans sweetcorn , drained
1 bag mixed leaf salad

Method

Heat the oil in a non-stick pan over a medium heat and fry the onions and celery for 8 mins, stirring often. Stir in the spices and garlic, then pour in the passata, bean salad (along with the liquid from the cans) and bouillon. Cover and simmer for 10 mins, then stir in the coriander. Tip into a shallow ovenproof dish and cool slightly.
Heat the oven to 190C/170C fan/ gas 5. Tip the cornmeal, gram flour, baking powder and chilli powder into a bowl and mix well. Beat the egg, yogurt and milk together in a separate bowl, then pour into the dry ingredients and mix to make a batter. Stir in the cheese, then pour this over the bean chilli and bake for 30-35 mins until the cornbread is puffed up and golden. Combine half the ingredients for the corn salad and serve with half the chilli, reserving the rest for another day. The pie will keep covered and chilled for four days. Reheat in the microwave until piping hot.