 |
| Chickpea Polenta! |
I imagined the flavour of chickpeas goosed with plenty of cumin and well cooked tomato, onion, and garlic. When I make polenta with corn meal, I often start with well sauteed garlic, onion, and tomato, and add some herbs and seasonings. For some reason, when I think chickpeas, I want to use cumin. So I did. The result is very polenta like, with the benefit of being full of chickpeas.
We ate it with chinese broccoli sauteed in a little coconut oil, with a touch of sea salt, cumin, chili powder, and honey -- Gung Hey Fat Choi, y'all. May your rabbits be lucky and your year be sweet.
ingredients:
4 cups cooked chickpeas (or canned)
2 cups of sauteed garlic, onion, and tomato
1/2 cup flax meal
2 tbsp finely ground chia seed
1 1/2 tsp sea salt
black pepper to taste
2 tsp ground cumin
1/2 tsp chili powder
2 tbsp apple cider vinegar
2 xl organic eggs
directions:
preheat the oven to 345
1. puree the chickpeas in a food processor
2. mix in the flax meal, chia seed, sea salt, black pepper, cumin, chili powder, and apple cider vinegar
3. stir in the sauteed garlic, onion, and tomato
4. when the seasonings have been adjusted to taste, you can add the egg and mix thoroughly
5. pour the contents into a 2 quart pan (small rectangular)
6. bake in a preheated oven for 60 minutes at 345 degrees. If you are feeling fancy, you could decorate the top with very thin slices of tomato, or grape tomato quarters. I wasn't feeling fancy. ;)
7. allow to set for a while before attempting to cut and serve. This is important. I make this mistake with polenta all the time, and try to cut it too soon, and it just mushes and falls apart. You are better off making it ahead of time, cutting it into pieces, then brushing the pieces with a little oil and warming them back up in the oven to serve.
This makes a simple meal with sauteed greens, or salad greens, whatever strikes your fancy.
 |
| Before going into the oven ... |
 |
| After cooking -- golden brown, and ready to eat |
 |
| Yum! |
No comments:
Post a Comment