Vegan
Roasted Garlic Chickpeas and Spinach
Crispy Polenta
Ingredients
- 2 heads garlic
- ¼ cup olive oil, divided
- 3 carrots, chopped
- 2 stalks celery, sliced
- 1 cup chopped onion
- 3 (15-oz) cans chickpeas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 (10-oz) pkg baby spinach
Instructions
- Preheat oven to 350°F. Slice off bottom quarter of each garlic head; place each head of garlic, cut sides up, in center of a small square of foil.
- Drizzle each head with 1½ tsp oil; seal foil. Bake 1 hour or until soft; cool and squeeze pulp from skins.
- Sauté carrots, celery, and onion in 3 Tbsp oil in a Dutch oven over medium-high heat 5 minutes.
- Add chickpeas and broth; bring to a boil. Reduce heat, and simmer 15 minutes; add spinach, and cook 2 minutes or until spinach wilts.
- Stir in roasted garlic pulp. Serve topped with Crispy Polenta recipe.
Side Dish Ingredients
- 2 (17.6-oz) tubes cooked polenta
- 2 Tbsp olive oil
Side Dish Instructions
- Cut each polenta tube into 8 slices, and cut slices into half-moons.
- Cook half of polenta in 1 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until crisp and browned. Repeat procedure with 1 Tbsp oil and remaining polenta.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
448
|
156
|
604
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 68 | 25 | 93 |
| Fiber (g) | 14 | 2 | 16 |
| Sodium (mg) | 716 | 516 | 1232 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
