Chickpea Ragout with Polenta
This easy, vegan dish is packed with protein and can be made in under 30 minutes.
Servings: 4
Ingredients:
Chickpea Ragout With Polenta
Photography by Yvonne Duivenvoorden
| 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% |
-
2 tbsp (25 mL) extra-virgin olive oil
Half small eggplant, diced (2 cups/500 mL)
1 small zucchini, diced (1 cup/250 mL)
1 sweet red pepper, diced
1 onion, diced
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
Pinch each salt and hot pepper flakes
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) chickpeas, drained and rinsed
2 tbsp (25 mL) tomato paste
1/4 cup (50 mL) chopped fresh parsley
1 tube (17 oz/500 g) prepared polenta, cut into 8 rounds
2 tbsp (25 mL) 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.
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
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