4 Cups Water
1 Cup Instant Dry Polenta
1 TB Butter
- Make polenta per package instructions & set aside. It'll hold it's heat for the 15 minutes it takes to do the rest.
1 TB Olive Oil
1 sm Onion, Chopped
1 1/2 tsp bottled, minced garlic
1/4 C lemon juice (juice of one lemon)
1 tsp ground Cumin
Black Pepper - to taste
2 (15 oz) cans ChickPeas (rinse/drain)
1 28 oz can diced tomatoes (do NOT drain)
Saute the onions/garlic in the olive oil until translucent. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 6 minutes.
Toppings:
chopped green onions (I added some chopped cilantro instead and it was good - but onions would be great too)
Sour Cream (low fat)
In a low/shallow bowl, spread the polenta and then top with a ladle of the stew. Put a dollop of sour cream over each bowl and sprinkle with the onions.
This was really good. Vegetarian too (MICHELLE!) :)
We had this tonight and loved it! The changes I made (because I used what I had on hand) were: Quinoa instead of polenta, lime instead of lemon, and I added turkey smoked sausage - sauteed with the onion and garlic. Yum! Next time, I think I will try navy or northern beans because my husband just informed me he's not crazy about garbanzo beans.
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