Chickpea Ragout with Polenta

Chickpea Ragout With Polenta 150px Image by: Chickpea Ragout With Polenta 150px Author: Canadian Living

This easy, vegan dish is packed with protein and can be made in under 30 minutes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2007

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 eggplant diced
  • 1 zucchini diced
  • 1 sweet red pepper diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 pinch salt
  • 1 pinch hot pepper flakes
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (19 oz/540 mL) chickpeas drained and rinsed
  • 2 tablespoons tomato paste
  • 1/4 cup chopped parsley
  • 1 tube Polenta cut into 8 rounds
  • 2 tablespoons grated Parmesan cheese (optional)

Method

In shallow Dutch oven, heat 1 tbsp (15 mL) of the oil over medium heat; fry eggplant, zucchini, red pepper, onion, garlic, oregano, salt and hot pepper flakes, stirring occasionally, until tender, about 8 minutes.

Stir in tomatoes, chickpeas and tomato paste; cover and simmer until thickened and vegetables are softened, about 15 minutes. Stir in parsley.

Meanwhile, brush polenta with remaining oil; sprinkle with cheese (if using). Arrange on rimmed baking sheet; broil, 6 inches (15 cm) from heat, until edges are golden, about
6 minutes. Serve with ragout.

More Chickpea Recipes:

Nutritional facts Per serving: about

  • Sodium 1003 mg
  • Protein 11 g
  • Calories 373.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 66 g

%RDI

  • Iron 33.0
  • Fibre 0.0
  • Folate 69.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 147.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea Ragout with Polenta

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