GOAT CHEESE POLENTA WITH BASIL ALMOND PESTO & PAN FRIED CHICKPEAS - by Vegitarian Ventures
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup dried polenta4 cups water1 ounces goat cheese (or more if you are like me) 1/2 cup raw almonds3 garlic cloves1 1/2 cups fresh basil1/4 cup parmesanThe recipe says olive oil but I omitted thissalt / pepper 2 cups cooked chickpeas (from a can or from dried)2 teaspoons cumin1 teaspoon chili powdersalt / pepperoil (I used olive but you could use vegetable as well)
In a food processor or very powerful blender, combine all the pesto ingredients and blend until a smooth paste forms. Add more olive oil if needed to reach your desired consistency. Set aside.
In a saucepan, bring 4 cups of water to a boil. Add polenta and lower heat to medium low. Whisk continuously until the polenta has become thick enough that it won’t stick to the bottom. After fifteen minutes of simmering, stir in the cheese and remove from heat. Cover to keep warm and set aside.
In a large cast iron skillet, heat a thin layer of oil over medium. Add chickpeas, cumin, chili powder, salt, and pepper. Sauté for ten to fifteen minutes or until golden brown. Remove from pan with a slotted spoon and place on a paper towel lined tray. Let sit for a few minutes to crisp up.
Mix the polenta, chickpeas, and pesto all together and enjoy!
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
In a saucepan, bring 4 cups of water to a boil. Add polenta and lower heat to medium low. Whisk continuously until the polenta has become thick enough that it won’t stick to the bottom. After fifteen minutes of simmering, stir in the cheese and remove from heat. Cover to keep warm and set aside.
In a large cast iron skillet, heat a thin layer of oil over medium. Add chickpeas, cumin, chili powder, salt, and pepper. Sauté for ten to fifteen minutes or until golden brown. Remove from pan with a slotted spoon and place on a paper towel lined tray. Let sit for a few minutes to crisp up.
Mix the polenta, chickpeas, and pesto all together and enjoy!
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
Nutritional Info Amount Per Serving
- Calories: 422.9
- Total Fat: 14.7 g
- Cholesterol: 8.2 mg
- Sodium: 501.9 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 9.4 g
- Protein: 15.8 g
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