These 30 minute Moroccan chickpea polenta bowls are the perfect weeknight dinner! Smoky chickpeas and creamy polenta are perfect topped with a poached egg.
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You might have noticed things looking a little different around here. I just installed a whole new theme and there are a couple of teething problems so please bear with me while I try and fix everything up!
I foolishly thought everything would work perfectly straight away but clearly that was wishful thinking. If you notice any glitches or anything please do let me know 🙂
Anyway! How was your weekend? We spent some more time exploring our new area and sorting out our new flat.
We absolutely love where we're living now, we went for a delicious brunch and strolled around the shops on Saturday morning and everywhere just has such a lovely vibe.
Our flat is so much bigger and nicer and best of all it's really improved my poached egg game!!
Let me explain; our old flat had an electric hob and it was monumentally rubbish at cooking just about everything.
As a result of this I thought I was just really crap at making poached eggs. They would always fall apart or the yolk would be undercooked/overcooked and I was convinced me and a good poached egg were just never meant to be.
Yet when I went to make the poached eggs for these 30 minute Moroccan chickpea polenta bowls everything changed. I made the perfect poached egg in 2 and a half minutes flat. It was a beauty. This is life changing guys!
Normally I stir cheddar or parmesan through my polenta but for these Moroccan chickpea polenta bowls I decided to add some goat's cheese and it was so delicious. You need to try it!
It went perfectly with the smoky, spicy chickpeas and the creamy yolk from the poached egg. The only thing needed to finish it off was a dollop of Greek yoghurt!
INGREDIENTS YOU NEED FOR THESE 30 MINUTE MOROCCAN CHICKPEA POLENTA BOWLS:
- Olive Oil
- Chopped Tomatoes
- Smoked Paprika
- Cayenne Pepper
- Chicken Stock
- Fine Polenta
- Goat's Cheese
- Greek Yoghurt
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WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT ONCE YOU'VE MADE THESE 30 MINUTE MOROCCAN CHICKPEA POLENTA BOWLS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
30 Minute Moroccan Chickpea Polenta Bowls
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 2 400g tins Chickpeas drained and rinsed
- 1 400g tin Chopped Tomatoes
- 1 tablespoon Ras-el-Hanout
- 2 teaspoon Smoked Paprika
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Honey
For the Polenta
- 1 litre Chicken Stock
- 1 litre Milk
- 400 g Fine Polenta
- 50 g Goat's Cheese chopped into pieces
- Greek Yoghurt
- 4 Eggs poached
- Start by heating the olive oil over a medium heat. Chop the onion, peel and crush the garlic and add both to the olive oil. While they're gently frying put the milk and chicken stock into a large saucepan and start to bring to the boil.
- When the onion and garlic have been frying for 5 minutes and they're softened add the spices and allow to fry for another couple of minutes. Add the chickpeas and stir to get them fully coated in the spices.
- Pour in the chopped tomatoes plus another half a tin of water and the honey and bring to the boil. Simmer for 20 minutes while you make the polenta.
- By now the milk and chicken stock mixture should be boiling. Pour in the polenta, whisking constantly. At this point you'll probably need to turn the heat down so that the polenta can cook gently for 10 minutes. Make sure you stir it regularly. You'll probably want to make the poached eggs now if you're having them.
- Just before the polenta is finished cooking, add the goat's cheese and stir through. Pour the polenta into two bowls and top with a hearty helping of chickpeas. Top with a poached egg and a good dollop of greek yoghurt.
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Equipment you need to make this recipe...
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