Purple Corn Bread with BBQ Chickpeas (Gluten-Free, Pegan)
Author: Greens of the Stone Age
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
This Purple Corn Bread with BBQ Chickpeas is the perfect comfort food, packed full of antioxidants, vitamins, and minerals to keep you happy and healthy.
2 x 400g tinned chickpeas in (preferably in water, not brine)
1 tbsp tomato paste
400g tinned chopped tomatoes
1 tbsp apple cider vinegar
1 tbsp agave nectar or coconut sugar
1 tsp liquid smoke
1 tsp blackstrap molasses
1 green bell pepper (diced)
1 red bell pepper (diced)
30g fresh coriander leaves and stalks (finely chopped)
Instructions
Start by greasing and lining a small brownie tin (I used an 8.5″ x 6.5″ tin) with greaseproof paper, be sure to leave enough excess so that you can lift the bread out. Alternatively, use a loose based tin. Pre-heat your oven to 200°C/400°F/Gas Mark 6.
In a large mixing bowl sieve in all of your dry ingredients and stir until combined. Next whisk together your eggs in a stand mixer (or the conventional way) until frothy then add your remaining ingredients except for the melted coconut oil and mix together. Sieve in a cup of your flour mix at a time until fully incorporated and the mixture is a smooth batter. Finally, throw in your melted coconut oil and mix.
Pour the mixture into your lined tin and bake for 15 minutes at or until a skewer comes out clean when inserted in the middle. Leave to cool in the tin then turn out and cut into 4 large squares or 16 mini squares.
Whilst your cornbread is baking you can get your BBQ chickpeas on the go. Melted your coconut oil in a large skillet or frying pan then add the onion, garlic, and spices. Fry over a medium heat for 2-3 minutes until the onions have softened. Add the drained chickpeas and tomato paste then fry for a further 2 minutes before adding in the remaining ingredients. Cook for 8 minutes, stirring often until the sauce has thickened. Add your bell peppers and cook for a further 2 minutes then remove from the heat, stir in the coriander, and serve with your cornbread.
Notes
All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/purple-corn-bread-with-bbq-chickpeas-gluten-free-pegan/