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Polenta with Lemony Asparagus and Chickpeas
FATFREE VEGAN KITCHEN20Ingredients
55Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 cups water
- 2 cups vegetable broth (or “no-chicken” broth)
- 1 cup polenta (coarse, coarse grind, such as Bob's Red Mill, not instant polenta)
- 2 tsp. minced garlic
- 1 tsp. dried basil
- 1/2 medium onion (chopped fine)
- 2 cloves garlic (minced)
- 1 1/2 cups cooked chickpeas (or canned, drained and rinsed)
- 1/2 cup vegetable broth (or “no-chicken” broth)
- 1/2 tsp. dried basil
- 1/4 tsp. freshly ground black pepper
- 1 tsp. lemon zest (peel, freshly grated)
- 1 tsp. lemon juice
- 1 tsp. arrowroot (or cornstarch)
- 1/4 cup water
- 12 oz. asparagus (ends trimmed and stalks cut into 1 1/2-inch pieces)
- 1 tsp. lemon peel (freshly grated)
- lemon juice (to taste)
- salt (coarse or flaky, such as Maldon, to taste)
- 4 tsp. pine nuts (lightly toasted)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1070mg45% |
| Potassium430mg12% |
| Protein6g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium6% |
| Iron15% |
* 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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