Ingrédients pour Marco Polenta
- 1 (15 ounce) can chickpeas
- 1/2 teaspoon red pepper flakes
- 4 cloves minced garlic
- 1 (10 ounce) package frozen spinach
- peanut oil
- 1 teaspoon ground cardamom
- 1 medium onion, chopped
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 8 ounces pre-cooked polenta
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Comment préparer Marco Polenta
- Rinse one 15-ounce can of chickpeas and combine them with their liquid in a saucepan. Add 1/2 teaspoon of red pepper flakes and 2 cloves of minced garlic. Simmer for 20 minutes.
- While the chickpeas simmer, drain one 10-ounce package of frozen spinach, reserving 1/4 cup of the liquid.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 teaspoon of ground cardamom and cook for 1 minute, stirring constantly.
- Add 1 medium onion (chopped), 2 cloves of minced garlic, and 1 tablespoon of grated fresh ginger. Sauté until the onions are translucent (about 5 minutes).
- Stir in the spinach, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground coriander.
- Reduce heat to low, simmer gently for 10 minutes, adding reserved spinach liquid as needed to maintain moisture.
- Meanwhile, slice pre-cooked polenta (about 8 ounces) into 1/2-inch thick rounds. Grill in a dry skillet or on a stovetop grill until lightly browned and slightly crispy (about 3-4 minutes per side).
- Drain the chickpeas and add them to the spinach mixture. Stir to combine.
- Place two slices of grilled polenta on each plate.
- Using a slotted spoon, remove the spinach and chickpea mixture from the skillet, allowing excess liquid to drain. Spoon the mixture generously over the polenta.
- Garnish with fresh herbs (optional, such as parsley or cilantro).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
8g
Fat
5g
Carbs
8g
