Purple Corn Bread with BBQ Chickpeas (Gluten-Free, Pegan)
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Recipe type: Main
Prep time: 
Cook time: 
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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.
Ingredients
For the Purple Corn Bread:
  • 1 cup/105g Indigo Herbs Purple Corn Flour
  • ¼ cup/30g Indigo Herbs Organic Coconut Flour
  • ¼ cup/30g arrowroot or tapioca flour
  • 2 tsp baking powder
  • 1 tsp milled chia (optional)
  • ¾ tsp sea salt
  • 3 free-range organic eggs
  • ½ cup milk of choice
  • 2 tbsp agave nectar/maple syrup/raw honey
  • 1 tsp apple cider vinegar
  • 2 tbsp coconut oil (melted)
For the BBQ Chickpeas:
  • 3 tbsp coconut oil or grass-fed organic butter
  • ½ large onion (finely diced)
  • 1 clove garlic (finely diced)
  • 1 tbsp sweet paprika
  • 1 tsp ground cumin
  • ¾-1 tsp sea salt
  • ½ tsp Indigo Herbs Organic Black Pepper Powder
  • ¼-1/2 tsp ground ginger
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp mustard powder
  • ¼ tsp ground cinnamon
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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/