Garlicky Chickpeas with Greens
Crispy Polenta
Ingredients
- 1 (10-oz) pkg mirepoix (diced carrots, celery, and onion)
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 3 (15-oz) cans low-sodium chickpeas, drained and rinsed
- 1½ cups low-sodium vegetable broth
- 2 (5-oz) pkg baby kale
- 1 cup grape tomatoes, halved
Instructions
- Sauté mirepoix in hot oil in a Dutch oven over medium-high heat 5 minutes. Add garlic, and cook 1 minute.
- Add chickpeas and broth; bring to a boil. Reduce heat, and simmer 10 minutes; add kale, and cook 2 minutes or until kale wilts. Season with salt and pepper, if desired.
- Serve chickpea mixture over Crispy Polenta recipe. Top each serving with tomatoes.
Side Dish Ingredients
- 2 (18-oz) tubes cooked polenta
- 2 Tbsp olive oil
Side Dish Instructions
- Cut each polenta tube into 9 slices.
- 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 |
282
|
159
|
441
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 40 | 26 | 66 |
| Fiber (g) | 12 | 2 | 14 |
| Sodium (mg) | 249 | 527 | 776 |
| T. Sugs (g) | 9 | 2 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
