Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories358.3 kcal (18%)
Total Fat8.5 g (12%)
Carbs51.5 g (20%)
Sugars5 g (6%)
Protein19.9 g (40%)
Sodium424.4 mg (21%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Prep 5 min
Step 2
Rest Overnight
Step 3
Cook 50 min
Step 4
Serves 4-6
Step 5
The day before, put the chickpea flour in a bowl and slowly whisk in 450ml water, until you’re left with a smooth batter. Cover with a clean tea towel and leave on the countertop overnight.
Step 6
The next day, heat the oven to 240C (220C fan)/475F/gas 9 and line a 40cm x 30cm tray with baking paper and brush with oil.
Step 7
Pour three tablespoons of oil into a nonstick pan and fry the onions for 15 minutes, stirring every now and then, until soft and dark. Add all but a handful each of the tomatoes and olives (save these for decorating the top) and the balsamic vinegar, chipotle flakes and half a teaspoon of salt, and cook, stirring occasionally, for another six to eight minutes, until the mixture is jammy. Take off the heat and leave to cool slightly.
Step 8
Uncover the batter bowl and whisk in two tablespoons of oil, the baking powder and a teaspoon of salt. Stir the cooled onion mixture into the batter, then scrape out into the prepared baking tin. Jiggle the tin to settle the batter, lay the asparagus in lines across the top and dot around the reserved cherry tomato halves and olives. Drizzle with olive oil, then bake for 15 minutes, until deep golden and firm to the touch. Eat straight away, or at room temperature and within a few hours.
