https://www.copymethat.com/r/mIcq74v5Y/a-polenta-recipe-with-chickpeas-and-toma/
109955702
02ZHzDi
mIcq74v5Y
2024-05-18 04:37:25
A Polenta Recipe with Chickpeas and Tomatoes Is a Comforting, Pantry-Friendly Meal
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Ingredients
- subheading: For the chickpeas and tomatoes:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion (about 7 ounces), diced
- 1 teaspoon fennel seeds
- ½ teaspoon garlic powder
- ½ teaspoon fine salt, plus more to taste
- ½ teaspoon finely ground black pepper, plus more to taste
- One (15.5-ounce) can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- subheading: For the polenta:
- 4 cups water or unsalted or low-sodium vegetable stock
- 1 cup (5 ounces) medium or stone ground cornmeal
- ½ teaspoon fine salt, plus more to taste
- 4 tablespoons (½ stick) unsalted butter, cut into 4 pieces (may substitute with vegan butter)
Steps
Directions at washingtonpost.com
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