Creamy Polenta & Chickpeas with Roasted Broccoli

polenta, chickpeas broccoli.jpg

A complete meat-free meal with a rich & creamy consistency contrasted by texture and bite from the broccoli; so satisfying and filling!

Serves: 4 Prep Time: 15 min./ Cooking time: 30 min.

Ingredients

For the polenta:

  • 2 cups water

  • 3/4 teaspoon salt

  • 1/2 cup yellow polenta

For the roasted broccoli:

  • 4 cups Pinwheel Broccoli Florets (frozen)

  • 2 tablespoons olive oil

  • 1/2 teaspoon sea salt

For the chickpeas:

  • 10 oz pouch Your Organics Ready-to-Use Chickpeas, drained and rinsed

  • 3 tablespoons olive oil

  • 1 Tbsp vegan or regular grated Parmesan

  • 1 garlic clove, chopped

  • 1/4 teaspoon onion powder

  • Pinch of salt

  • dash of chili oil or 1 tsp chili flakes (optional)

Instructions

1. Bring the water and salt for the polenta to a boil over medium heat in a 2-quart saucepan. Once it's boiling, add the polenta and whisk until the polenta is fully incorporated. Lower the heat (as low as it can go) and cook the polenta for 20 to 25 minutes, stirring every 5 to 10 minutes with a whisk to break up any clumps.

2. Heat your oven to 425 ̊F. Arrange the frozen broccoli florets on a rimmed baking sheet and toss with the 2 tablespoons of olive oil and salt. Roast until the broccoli is tender and beginning to char, about 15 to 20 minutes.

3. While the polenta and broccoli are cooking, combine the drained chickpeas with the olive oil, Parmesan, garlic, onion powder, and salt in the bowl of a food processor or in a high speed blender. Puree until smooth, adding a few tablespoons of water as needed to help smooth it out.

4. When the polenta is done cooking, stir the chickpea puree into the polenta.

5. Divide the polenta among four bowls. Top with the broccoli and a drizzle of the chili oil, or chili flakes, if using.


recipesAnjali Guptapolenta, broccoli, vegan, chickpeas, vegetarianComment