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Eggplant Garbanzo Stew With Polenta [Vegan, Gluten-Free]
ONE GREEN PLANET18Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (large, cut into approximately 1-inch chunks)
- 12 cloves garlic (peeled and cut in half lengthwise)
- 1 red bell pepper (chopped)
- 1 yellow onion (chopped)
- 2 tsp. dried thyme
- 1 tsp. ground coriander
- 1 tsp. dried oregano
- 2 tsp. fresh rosemary (chopped)
- 1 tsp. smoked paprika
- 1 tsp. salt (smoked)
- 2 bay leaves
- 28 oz. diced tomatoes (roasted)
- 15 oz. garbanzo beans (rinsed)
- 2 cups vegetable broth
- 2 cups cornmeal (dry polenta)
- 6 cups vegetable broth
- 2 tsp. salt
- 2 Tbsp. butter (substitute, ie: Earth Balance spread)
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