Polenta with Lemony Asparagus and Chickpeas

FATFREE VEGAN KITCHEN
20Ingredients
55Minutes
80Calories

Ingredients

US|METRIC
  • 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 teaspoons minced garlic
  • 1 teaspoon 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 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest (peel, freshly grated)
  • 1 teaspoon lemon juice
  • 1 teaspoon arrowroot (or cornstarch)
  • 1/4 cup water
  • 12 ounces asparagus (ends trimmed and stalks cut into 1 1/2-inch pieces)
  • 1 teaspoon lemon peel (freshly grated)
  • lemon juice (to taste)
  • salt (coarse or flaky, such as Maldon, to taste)
  • 4 teaspoons pine nuts (lightly toasted)
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    NutritionView More

    80Calories
    Sodium37% DV890mg
    Fat5% DV3g
    Protein6% DV3g
    Carbs4% DV13g
    Fiber12% DV3g
    Calories80Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium890mg37%
    Potassium330mg9%
    Protein3g6%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A20%
    Vitamin C25%
    Calcium4%
    Iron10%

    * 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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