About the Recipe
A cozy, satisfying recipe for Chickpeas and Creamy Polenta—easy to make, hearty, and full of flavor.
Ingredients
For the Polenta:
1 cup cornmeal (medium or coarse grind)
4 cups water (or use half milk for creamier polenta)
1 tsp salt
2 tbsp olive oil or ghee (or make your own ghee)
For the Chickpeas:
1 can chickpeas, drained and rinsed (or 3/4 cups dried chickpeas that have been cooked--about 1/5 cups after cooking)
1 small onion, finely chopped
2 garlic cloves, minced
2 fresh tomatoes, chopped
1 tsp smoked paprika
1 tsp cumin seeds
1 inch fresh ginger, chopped or grated
1/2 tsp cinnamon powder
1 tsp turmeric powder
1/4 tsp black pepper
Optional: chili flakes for heat, fresh herbs for garnish (parsley, cilantro, basil, or thyme)
Preparation
1. Make the Polenta:
Bring 4 cups of water (or water and milk if you are adding milk) and salt to a boil in a medium saucepan.
Slowly whisk in the cornmeal to avoid lumps.
Lower the heat and simmer, stirring often, for 20–25 minutes until thick and creamy.
Stir in olive oil or ghee. Cover and keep warm.
2. Make the Chickpeas:
Heat olive oil in a skillet over low heat.
Add the cumin seeds and black pepper, and sauté until golden.
Add the ginger and sauté until golden.
Stir in garlic and onion and cook until translucent and fragrant.
Add the paprika, cinnamon powder, turmeric, and salt.
Add chickpeas and tomatoes. Simmer for 10–15 minutes, stirring occasionally, until it thickens.
Season with chili flakes, if desired.
To Serve:
Spoon the creamy polenta into bowls, top with the warm chickpeas, and finish with a drizzle of olive oil, fresh herbs, or a sprinkle of cheese or nutritional yeast.
Want to make it extra cozy? Add sautéed greens or roasted vegetables on top.
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