Speedy Mediterranean Chickpea and Vegetable Polenta
A quick and hearty Mediterranean-inspired dish featuring creamy instant polenta topped with a vibrant ratatouille-style sauce. This sauce is packed with seasonal aubergine, courgette, bell peppers, and canned tomatoes, enriched with protein-rich chickpeas and fragrant herbs.
Ingredients
- Bell Pepper62.5 g
- Tomato200 g
- Onion37.5 g
- Garlic7.5 g
- Bell Pepper62.5 g
- Olive Oil22.5 ml
- Dried Oregano1.3 g
- Polenta100 g
- Chickpea250 g
- Aubergine75 g
- Courgette75 g
- Vegetable Broth250 ml
- Fresh Basil5 g
Instructions
- 1Step 1
Dice the aubergine, courgette, bell peppers, onion, and garlic (approximately 10 minutes prep time).
- 2Step 2
Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the diced onion, aubergine, courgette, and bell peppers. Sauté for 8 minutes until vegetables begin to soften and brown slightly.
- 3Step 3
Stir in the minced garlic, canned chopped tomatoes (undrained), drained and rinsed chickpeas, dried oregano, salt, and black pepper. Bring to a simmer.
- 4Step 4
Reduce heat to medium-low, cover, and let the vegetable mixture simmer gently for 8 minutes, allowing the flavors to meld.
- 5Step 5
While the sauce simmers, prepare the instant polenta: Bring 1000ml of vegetable broth to a boil in a separate saucepan. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 3-5 minutes, or until the polenta thickens to your desired consistency, stirring occasionally.
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