Spinach Pesto Polenta with Smoky Chickpeas
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 3 to 4 servings 1x
Ingredients
Scale
- Polenta
- 1 cup dry polenta
- 4 cups water
- 1/2 teaspoon salt
- Pesto
- 3/4 cup spinach
- 1/4 cup basil
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pine nuts
- Pinch Salt
- Pinch Black Pepper
- Chickpeas
- 1 tablespoon olive oil
- 1 1/2 cups chickpeas, drained and rinsed if using canned
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon sea salt
Instructions
- Bring water to a boil, add polenta and salt. Lower heat and continue to stir polenta as it thickens. On the lowest heat possible, continue to stir occasionally and let polenta cook for about 20 minutes (longer if you want the flavor to develop more).
- While the polenta cooks, combine the ingredients for the pesto in a blender or food processor, running until everything is well combined. Set aside.
- To make chickpeas, heat olive oil over medium-low heat. Add the chickpeas, paprika, chili powder, and sea salt. Cook until chickpeas are hot, 5 to 6 minutes.
- To serve, fold in 3 to 4 tablespoons of the pesto into the polenta, top with cooked chickpeas, and serve any extra pesto on the side.