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Chickpea Ragout with Polenta

By The Canadian Living Test Kitchen

Tested till perfect

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Chickpea Ragout with Polenta

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 373
pro 11 g
total fat 9 g
sat. fat 1 g
carb 66 g
fibre 11 g
chol 0 mg
sodium 1,003 mg
% RDI: -
calcium 12
iron 33
vit A 22
vit C 147
folate 69

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

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1/2 small eggplant, diced
  • 1 small zucchini, diced
  • 1 sweet red pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 pinch salt
  • 1 pinch hot pepper flakes
  • 1 can diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp tomato paste
  • 1/4 cup chopped parsley
  • 1 tube prepared Polenta, cut into 8 rounds
  • 2 tbsp grated Parmesan cheese, (optional)

Preparation

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:

Source : Canadian Living Magazine: April 2007

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