Mediterranean Chickpea & Tomato Stew with Herbed Polenta
Red pepper and courgette are sautéed with garlic, then simmered with tomatoes and chickpeas until ready to serve with herbed polenta.
- 400 g tinned chickpeas
- 400 g tinned tomatoes
- 1 whole red pepper
- 200 g courgette
- 3 whole garlic cloves
- 100 g polenta
- 500 ml vegetable stock
- 3 g dried oregano
- 10 g fresh parsley
- 25 ml olive oil
- 3 g salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Dice red pepper and courgette into 1cm chunks.
- Step 2
Mince garlic finely.
- Step 3
Heat 15ml olive oil in a large pot over medium heat.
- Step 4
Add garlic and cook for 30 seconds until fragrant.
- Step 5
Add diced pepper and courgette; sauté for 5 minutes until softened.
- Step 6
Pour in tinned tomatoes (with juice) and drained chickpeas.
- Step 7
Add oregano, salt, and black pepper.
- Step 8
Bring to a simmer and cook for 15 minutes, stirring occasionally, until vegetables are tender and flavours meld.
- Step 9
Meanwhile, bring 500ml vegetable stock to a boil in a separate pot.
- Step 10
Slowly whisk in polenta, stirring constantly to avoid lumps.
- Step 11
Reduce heat to low and stir frequently for 8 minutes until thick and creamy.
- Step 12
Stir remaining 10ml olive oil and fresh parsley into polenta.
- Step 13
Season polenta with salt and pepper to taste.
- Step 14
Taste stew and adjust seasoning as needed.
- Step 15
Divide polenta between two bowls and ladle stew over the top.
- Step 16
Garnish with extra fresh parsley if desired.
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