Chickpea Polenta Wedges with Olives and Sun-Dried Tomatoes

Ingredients

• 210 g (1 3/4 cups) chickpea flour
• 480 ml (2 cups) plain soy milk
• 240 ml (1 cup) chicken or vegetable stock
• 7.5 ml (1/2 tbsp) extra-virgin olive oil
• 3 garlic cloves, chopped
• 15 ml (1 tbsp) chopped fresh thyme, oregano or basil, or 1 tsp dried
• 1 tsp dry mustard
• 1/4 tsp freshly ground black pepper
• 3 egg whites
• 7.5 ml (1/2 tbsp) extra-virgin olive oil
• 1/2 yellow onion, minced
• 35 g (1/4 cup) pitted Kalamata olives, coarsely chopped
• 25 g (1/4 cup) dry-packed sun-dried tomatoes, soaked, drained and chopped
• 10 g (2 tbsp) grated Parmesan
• 30 ml (2 tbsp) finely chopped flat-leaf parsley
• Cooking spray

Method

1. Blend the chickpea flour, soy milk, stock, 7.5 ml (1/2 tbsp) olive oil, garlic, herbs, mustard and pepper until smooth. Pour into a bowl and refrigerate for 1 hour.
2. Heat the oven to 220 C (425 F). Lightly coat a 23 x 33 cm (9 x 13 in) baking pan with cooking spray.
3. Beat the egg whites in a spotless bowl until stiff peaks form, then fold them gently into the chilled chickpea batter.
4. Pour into the prepared pan and bake for about 15 minutes, until puffed and lightly browned around the edges. Cool for 15 minutes.
5. Meanwhile, heat the remaining olive oil in a small skillet over medium-high heat. Cook the onion for about 6 minutes, until soft and lightly golden. Add the olives and sun-dried tomatoes and cook for 1 minute.
6. Heat the broiler with a rack about 10 cm (4 in) from the heat. Spoon the onion mixture over the polenta, sprinkle with Parmesan and broil for about 1 minute, until lightly browned.
7. Sprinkle with parsley, cool for 10 minutes, then cut into 8 squares and halve each square diagonally to make 16 wedges. Serve 2 wedges per portion.