Spiced Chickpeas Over Polenta
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319 Calories
50 g Carbs
17 g Protein
6 g Fat
Total Time
4 servings

Homemade polenta has a rich, creamy texture and hearty taste to satisfy any comfort-food craving. Paired with curried chickpeas and fresh broccoli, this is a great vegetarian meal, or replace the milk with vegetable stock to make it completely vegan. For a higher-protein omnivore option, you could also add braised beef, lamb, chicken, or pork.


  • 2 cup vegetable stock
  • 2 cup skim milk
  • 1 cup organic Polenta
  • 2 shallots
  • 2 cup broccoli
  • 2 can drained chickpeas, canned
  • 2 tsp curry powder
  • ⅛ tsp ground cloves
  • 2 tsp harissa paste
  • 1 tbsp tomato paste
  • 1½ cup vegetable stock

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  1. Bring the milk and 2 cups of stock to a boil and slowly whisk in the polenta. Cook on low, stirring occasionally for about 30 minutes, until the polenta is smooth and soft.
  2. Sweat the shallots in a pan on low heat with a little olive oil. Once the shallots are soft, add the broccoli, chickpeas, curry, and ground cloves. Cook for a few minutes, then add the tomato and harissa paste. Let this cook for just minute before adding1-1/2 cups vegetable stock.
  3. Let vegetables and stock simmer together and reduce just slightly, about 5-10 minutes. Check seasoning and add salt if needed to taste. Serve over soft polenta.

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