Chickpea Vegetable with Polenta

Ingredients

• 175 g instant polenta
• Salt
• 1 tbsp butter
• 2 tbsp freshly grated Parmesan cheese
• pepper (ground)
• nutmeg
• 1 tbsp olive oil (for the tray)
• 2 red bell peppers
• 1 eggplant
• 1 large zucchini
• 300 g canned chickpeas
• 2 Tomatoes
• 1 Garlic clove
• 1 tbsp Olive Oil
• 75 ml vegetable broth
• 0.25 tsp Chili flakes
• olive oil (to brush)
• 2 sprigs parsley

Instructions

1. 1.

   Bring 400 ml water to a boil with a good pinch of salt and pour the polenta in while stirring. Reduce heat and let the polenta thicken, stirring occasionally. Remove from heat, stir in butter and parmesan, season with salt, pepper and nutmeg, then spread onto an oiled baking tray. Let it cool completely.

2. 2.

   Wash the vegetables. Slice the peppers into strips, remove seeds and white walls, cut into 2 cm pieces. Peel and halve the eggplant and zucchini lengthwise, slice into 1 cm thick rounds. Drain chickpeas in a sieve. Boil tomatoes briefly, shock in cold water, peel, quarter and chop into small pieces. Mince garlic, sauté in hot oil until translucent, add peppers and chickpeas, cook briefly, stir in tomatoes and broth, season with salt, pepper and crushed chili flakes, simmer 5‑7 minutes over medium heat.

3. 3.

   While the polenta sets, cut circles (~5 cm diameter) from the mass and place them on a heated oiled grill with zucchini and eggplant slices. Brush with oil, season, grill 2‑3 minutes per side. Wash parsley, shake dry, chop leaves and mix into the pepper vegetables. Taste again and serve with grilled polenta rounds.