Polenta with mushroom, sundried tomato, olives and crispy chickpeas
Polenta with mushroom, sundried tomato, olives and crispy chickpeas
Ingredients
Polenta
- 1/2 C polenta
- 1 C vegetable stock
- 1/2 C coconut cream or plant-based milk
- salt & pepper to taste
Mushrooms
- 1 tbsp sundried tomato oil (or olive oil)
- 1/2 onion chopped
- 1 tsp garlic crushed or chopped
- 1 C mushrooms (button or portobello)
- handful spinach (fresh or frozen)
- 2 tbsp sundried tomato chopped
- 1/4 C olives sliced
- Squeeze lemon to serve
Crispy Chickpeas
- 1/2 can chickpeas rinsed, drained and dried
- 1/2 tbsp olive oil
- pinch salt
- pinch seasoning (optional)
Instructions
Polenta
- Cook polenta to packet instructions
Mushrooms
- Heat oil in a frypan and add onion
- Cook for around 5 minutes, until onion is translucent
- Add mushrooms and garlic – cook for 5 minutes until mushrooms are browned
- Add spinach and cook until wilted (a few minutes)
- Season with salt and pepper
- Remove and add sundried tomatoes, olives and a squeeze of lemon
Crispy Chickpeas
- Dry rinsed and drained chickpeas well with a kitchen towel.
- Add oil, salt and seasoning if using, and make sure chickpeas are well coated
- Airfry at 200C for 12-15 minutes, or fry in a pan until crispy
Serving
- Place polenta in a bowl, add mushroom mixture and top with crispy chickpeas.