Crusted Cornmeal Chickpea Potpie

Page: foodandspice.blogspot.fr/2013/10/crusted-cornmeal-chickpea-potpie.html

| Course Type: Main Courses

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An interesting idea that didn't quite work for me, but might be worth tinkering with.

- It was advertised as serving 4-6, so I halved it for two. Well, I halved the big ingredients, but kept the spices for the whole amount. This was fine. But the servings for two were really large and would have done for three.

- I prepared this as individual servings rather than a single casserole.

- The filling was a bit thick. I added some extra water (I forgot to defrost vegetable stock and didn't want to wait for it), but not really enough. The filling should pretty soupy when it goes in the dishes.

- The cornmeal topping seemed to me to be too thin, so I added some extra cornmeal and flour. This wasn't a good idea. Expect that "thin" would have been just fine.

- I used whole wheat flour rather than spelt or unbleached white flour. No problem with this I think.

- We thought it might be nice to add some corn to the filling. Actually, just like most pot pies, any bits of veg would be fine.

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