With the amount of ingredients listed here, I’m sure you’d be mistaken to think that this is a very time consuming dish to prepare. Surprisingly, it’s a one pot dish for the chickpea korma and just a quick gathering of your spices, before leaving the dish to simmer. Then whilst simmering, you can work on this very simple crust.

All in all, I think this only took me about 10 mins of real hard work, before sitting down for the crust to cook on top for 10-15 mins.

This mix makes around 3-4 ramekin sized pies. It can also be quite easily converted to vegan, by swapping the milk used to soy.

I think next time, I’ll reduce the amount of polenta for a softer crust and maybe place some spices into the crust. But all in all, a great scrumptious comforting dish that’s easy to make!

Ingredients:

Polenta Crust:

• 1/3 cup polenta
• 1/3 cup milk (or more to get dough consistency)
• pinch salt
• 1 tsp baking powder
• 1/3 - 1/2 cup flour

Filling:

• 1 can 420 grams chickpeas
• 1 medium onion
• 1/3 can 420 grams diced tomato
• 1 tbs tomato paste
• 1 tsp coriander
• 1 tsp garam masala
• 1/2 tsp tumeric
• 1 tbs vegie stock
• 1 tsp garlic
• 1/2 tsp ginger
• 4 tbs lemon juice
• chilli to taste

Instructions:

1. Slice the onions to rings and place in the water from the chickpeas.
2. Add your spices, stock and lemon juice in at this time and simmer until onions are cooked through.
3. Add in the remaining ingredients (chickpeas, tomato paste and diced tomatoes). Simmer until gravy has thickened to a sauce.
4. Whilst simmering, combine your dry ingredients for the crust.
5. Create a well, and combine the milk slowly to ensure that you only place enough in to make a dough that is workable. Roll out to a 1.5 cm thickness.
6. Place the chickpea mixture in the ramekins.
7. Cut the crust a little extra of the size of the ramekin and place on top, using your knife to slice two to three holes into the lid.
8. Place in 180 degrees oven for 10-15 mins until brown on top.