Chickpea Ragout with Polenta

Tested Till Perfect

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

Servings: 4

Ingredients:

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 1003 mg
% RDI: -
calcium 12%
iron 33%
vit A 22%
vit C 147%
folate 69%

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.

Source

Canadian Living Magazine: April 2007




E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »


Advertisement

Featured Menu







Our Partners



Our Contests