No Chop! Polenta & Green Herby Chickpeas

Polenta is a fantastic Mediterranean alternative to the British mashed potato. Made from corn, it's full of beneficial antioxidants and we've topped ours with herby chickpeas for extra fibre and plant based protein.

Prep time
10 minutes
Cook time
15 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
Prebiotics
Herbs &
spices
Legumes
Greens
ALTERNATIVELY
Vegan
Contains
Grains
Ingredients
Serves 4
olive oil
coriander seeds
freshly ground
fennel seeds
freshly ground
black pepper
crushed
spinach (frozen)
thawed
paprika
red wine vinegar
polenta
water
boiling
red pesto
parsley
tomatoes
grated
chickpeas (can)
drained and rinsed
garlic cloves
finely grated
Why is this healthy?
Plant
points
Prebiotics
Herbs &
spices
Legumes
Greens

NUTRITION PER SERVING (Read more)

303kcal
Calories
10g
Protein
20g
Total Fat
26g
Carbs
9g
Fibre
3g
Sugars
166mg
Calcium
13%
 
4mg
Iron
23%
 
102mg
Magnesium
24%
 
182mg
Phosporus
15%
 
808mg
Potassium
17%
 
302mg
Sodium
13%
 
1mg
Zinc
14%
 
0mg
Copper
48%
 
0mg
Vitamin B1
17%
 
0mg
Vitamin B2
22%
 
2mg
Vitamin B3
11%
 
0mg
Vitamin B6
26%
 
141mcg
Vitamin B9
35%
 
324mcg
Vitamin A
36%
 
0mcg
Vitamin B12
0%
 
32mg
Vitamin C
36%
 
0mcg
Vitamin D
0%
 
5mg
Vitamin E
36%
 
353mcg
Vitamin K
294%
 
Calories: 303kcal; Protein: 10g; Total Fat: 20g; Carbs: 26g; Fibre: 9g; Sugars: 3g; Calcium: 166mg (13%); Iron: 4mg (23%); Magnesium: 102mg (24%); Phosporus: 182mg (15%); Potassium: 808mg (17%); Sodium: 302mg (13%); Zinc: 1mg (14%); Copper: 0mg (48%); Vitamin B1: 0mg (17%); Vitamin B2: 0mg (22%); Vitamin B3: 2mg (11%); Vitamin B6: 0mg (26%); Vitamin B9: 141mcg (35%); Vitamin A: 324mcg (36%); Vitamin B12: 0mcg (0%); Vitamin C: 32mg (36%); Vitamin D: 0mcg (0%); Vitamin E: 5mg (36%); Vitamin K: 353mcg (294%)
Show more

Notes

Alternatives:
chickpeas - butter beans, cannellini beans, kidney beans
red wine vinegar - white wine vinegar, apple cider vinegar, lemon
frozen spinach - fresh spinach, cavolo nero, cabbage, kale

Why is this healthy?
Plant
points
Prebiotics
Herbs &
spices
Legumes
Greens
ALTERNATIVELY
Vegan
Contains
Grains
Ingredients
Serves 4
olive oil
coriander seeds
freshly ground
fennel seeds
freshly ground
black pepper
crushed
spinach (frozen)
thawed
paprika
red wine vinegar
polenta
water
boiling
red pesto
parsley
tomatoes
grated
chickpeas (can)
drained and rinsed
garlic cloves
finely grated

Ingredients

Serves 4
olive oil
coriander seeds
freshly ground
fennel seeds
freshly ground
black pepper
crushed
spinach (frozen)
thawed
paprika
red wine vinegar
polenta
water
boiling
red pesto
parsley
tomatoes
grated
chickpeas (can)
drained and rinsed
garlic cloves
finely grated

Method

Your notes
1

Gather your ingredients.

2

Add half of the olive oil to the pan on medium heat. Add the freshly ground spices, garlic and cook for 60 seconds to infuse the oil.

3

Add the chickpeas, cook for one minute in the spices.

4

Add the tomatoes, spinach, paprika and red wine vinegar with plenty of seasoning. Simmer for 10 minutes.

5

Meanwhile to make the polenta add the polenta to a saucepan with boiling water, red pesto, remaining olive oil and seasoning. Simmer for 5 minutes or according to packet instructions.

6

Spread the polenta on a plate, pile on the chickpeas, garnish with parsley and enjoy.

Notes

Alternatives:
chickpeas - butter beans, cannellini beans, kidney beans
red wine vinegar - white wine vinegar, apple cider vinegar, lemon
frozen spinach - fresh spinach, cavolo nero, cabbage, kale

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