Mediterranean Chickpea Stew with Polenta

Mediterranean Chickpea Stew with Polenta

Ingredients

3 Tbsp. extra virgin olive oil, divided
2 cups diced eggplant
2 cups diced zucchini
1 cup chopped onions
1 medium red bell pepper, seeded and diced
2 garlic cloves, finely chopped
1 tsp. dried oregano
1 tsp. ground paprika
1/8 tsp. dried red pepper flakes
1 can (28-oz.) plum tomatoes (with no added salt)
2 Tbsp. tomato paste (with no added salt)
1 can (15-oz.) chickpeas, rinsed and drained
Salt and ground black pepper
1 tube (17-oz.) prepared polenta, cut into 8 slices
1 Tbsp. chopped flat-leaf parsley, for garnish

How we make it

In small Dutch oven, heat 1 tablespoon of oil over
medium-high heat. Add eggplant, zucchini, onions and
bell pepper. Cover, reduce heat and cook until vegetables
soften, 8 minutes. Add garlic, oregano, paprika and red
pepper flakes. Holding a knife vertically, work it up and
down in the can of tomatoes to chop coarsely. Add the
tomatoes with liquid to vegetables. Mix in tomato paste
and chickpeas. Cook until vegetables are soft but still
hold their shape, 10 minutes. Season stew to taste with
salt and pepper. The stew can be made up to 2 days ahead
and reheated.

Meanwhile, brush polenta on both sides with oil. Heat a
griddle or heavy skillet over medium-high heat. Add polenta
slices, in one layer, and cook until they begin to brown on
bottom, 5 minutes. Turn and brown on second side, 4-5 minutes.

To serve, divide polenta among 4 wide, shallow bowls. Top each
with one-fourth of the stew, garnish with parsley and serve
immediately.

Makes 4 servings

Per serving: 390 calories, 12 g total fat (1.5 g saturated fat),
61 g carbohydrate, 11 g protein, 11 g dietary fiber, 500 mg sodium.