Posted by Jennifer (the student) on January 30, 2013
This is one of my all time favorite recipes. Something about it is so comforting.
Ingredients for the Polenta:
- 1 cups water
- 2 cups low-sodium vegetable broth
- 1 cup polenta
- 1 clove garlic, minced
- 1 tsp dried basil
- sea salt, to taste
Ingredients for the Chickpeas:
- 1 TBSP olive oil
- ½ onion
- 2 cloves garlic, minced
- 15 oz can chickpeas, rinsed and drained
- ½ cup low-sodium vegetable broth
- ½ tsp dried basil
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp cornstarch
- ¼ cup water
- fresh ground pepper, to taste
Ingredients for Spinach:
- 1 TBSP olive oil
- 2- 6 oz bags of spinach
- 1 tsp lemon zest
- 1 tsp lemon juice
- 4 tsp pine nuts, lightly toasted
- sea salt, to taste
Instructions:
- In a large pot, bring water and vegetable broth to a boil and slowly stir in polenta, garlic and basil.
- Season polenta with sea salt and keep warm until serving.
- In a medium sauté pan over medium heat, add onion and olive oil and cook for about 3 minutes until onion begins to soften.
- Add garlic and chickpeas and cook for a few minutes.
- Add broth, basil and pepper and reduce heat to low and simmer for 5 minutes.
- Add lemon zest and lemon juice. Mix cornstarch with water and add to the pan. Turn heat to medium-low and cook until slightly thickened. Keep warm until serving.
- In a large sauté pan over medium heat, add olive oil and start adding spinach, little by little. Until it cooks down.
- Add lemon zest, lemon juice, sea salt and pine nuts and combine.
- Serve with a layer of polenta on the bottom, topped with spinach mixture and finish with a layer of the chickpea mixture.
- Enjoy!
♥ ♥