Garlicky Chickpeas with Greens

Crispy Polenta
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Ingredients

  • 1 (10-oz) pkg mirepoix
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 3 (15-oz) cans chickpeas, rinsed and drained
  • 1½ cups vegetable broth
  • 2 (5-oz) pkg baby kale
  • 1 cup grape tomatoes, halved

Instructions

  1. Sauté mirepoix in hot oil in a Dutch oven over medium-high heat 5 minutes. Add garlic, and cook 1 minute.
  2. 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. Top with tomatoes.

Side Dish Ingredients

  • 2 (18-oz) tubes polenta
  • 2 Tbsp olive oil

Side Dish Instructions

  1. Cut each polenta tube into 9 slices.
  2. 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
281
159
440
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) 355 527 882
T. Sugs (g) 3 2 5
A. Sugs (g) 0 0 0

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