Description
This flavorful dish combines creamy polenta with a hearty and spicy chickpea curry. With a kick of cayenne and fragrant spices like cumin, coriander, and turmeric, this meal is both comforting and full of vibrant flavors. It’s the perfect vegan and gluten-free dinner option!
Ingredients
Scale
- 1 cup polenta
- 4 cups water
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a medium saucepan, bring the water to a boil. Slowly whisk in the polenta, stirring constantly to prevent clumps. Reduce heat to low and simmer for 20-30 minutes, stirring occasionally.
- In a separate pan, sauté the onion and garlic until fragrant. Add the chickpeas, cumin, coriander, turmeric, cayenne pepper, salt, and pepper. Cook for 10 minutes, stirring occasionally.
- Serve the chickpea curry over the polenta. Garnish with fresh cilantro and enjoy!
Notes
- Adjust the cayenne pepper to your preferred spice level.
- You can use vegetable broth instead of water for added flavor in the polenta.
- Prep Time: 10 minutes
- Cook Time: 40 minutes