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Polenta with mushroom, sundried tomato, olives and crispy chickpeas

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

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)

Method
 

Polenta
  1. Cook polenta to packet instructions
Mushrooms
  1. Heat oil in a frypan and add onion
  2. Cook for around 5 minutes, until onion is translucent
  3. Add mushrooms and garlic - cook for 5 minutes until mushrooms are browned
  4. Add spinach and cook until wilted (a few minutes)
  5. Season with salt and pepper
  6. Remove and add sundried tomatoes, olives and a squeeze of lemon
Crispy Chickpeas
  1. Dry rinsed and drained chickpeas well with a kitchen towel.
  2. Add oil, salt and seasoning if using, and make sure chickpeas are well coated
  3. Airfry at 200C for 12-15 minutes, or fry in a pan until crispy
Serving
  1. Place polenta in a bowl, add mushroom mixture and top with crispy chickpeas.