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Olive And Rosemary Polenta With Braised Chickpeas
QUITE GOOD FOOD22Ingredients
80Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup instant polenta
- 4 cups vegetable stock (well flavoured, I used store bought liquid stock)
- 1 clove garlic (crushed)
- 1 Tbsp. olive oil (I used lemon infused, plain is fine)
- 1 Tbsp. fresh rosemary (finely chopped)
- 1/4 tsp. chilli flakes
- 1/2 tsp. salt
- 12 black olives (roughly chopped)
- 1 Tbsp. olive oil (I used lemon infused, plain is fine)
- 2 cloves garlic (crushed)
- 1 onion (chopped)
- 4 button mushrooms (sliced)
- 1 tsp. dried thyme
- 1 can chickpeas (drained)
- 1 can chopped tomatoes
- 1 tsp. smoked paprika
- 1 Tbsp. tomato paste
- 1 tsp. sugar (or maple syrup)
- salt
- pepper
- red wine (A splash of, you know what to do with the rest of the bottle)
- 1/2 baby spinach (a bag of)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1980mg83% |
| Potassium770mg22% |
| Protein9g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A80% |
| Vitamin C50% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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