Roasted Vegetable and Chickpea Polenta

Roasted Vegetable and Chickpea Polenta

This recipe is for a comforting and customizable roasted vegetable and chickpea dish served on creamy polenta. The vegetables and chickpeas are roasted in a rich tomato sauce with herbs, garlic, and spices. The dish is easy to make by chopping the vegetables, roasting them with olive oil and seasonings, then adding chickpeas, tomatoes, herbs, and stock before baking again. Serve the flavourful mixture over a bed of creamy polenta for a satisfying and hearty meal that can be tailored to fit whatever ingredients you have on hand.

Serves: 2

45 minutes

Cook time

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Ingredients

Natalia

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Ingredients:

  • 1 red onion
  • 1 large courgette
  • 1 large aubergine
  • 2 peppers
  • 1 can of chickpeas
  • 2 tins of tomatoes
  • 1 tbsp tomato paste
  • 1 stock cube
  • Basil, Oregano, parsley, and chives
  • 1 tsp chilli flakes
  • 0.5 tsp smoked paprika
  • 1 whole bulb of garlic
  • Olive oil
  • Salt and pepper

🔄Natalia Rudin's Suggested Substitutes

Red Onion Yellow Onion or Shallots
Courgette Yellow Squash or Eggplant
Aubergine Zucchini or Bell Peppers

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