30 Minute Moroccan Chickpea Polenta Bowls
These 30 minute Moroccan chickpea polenta bowls are the perfect weeknight dinner! Smoky chickpeas and creamy polenta are perfect topped with a poached egg.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
- 1 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 2 400g tins Chickpeas drained and rinsed
- 1 400g tin Chopped Tomatoes
- 1 tbsp Ras-el-Hanout
- 2 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper
- 1 tsp 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.
Calories: 524kcal | Carbohydrates: 86g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 169mg | Sodium: 112mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1190IU | Vitamin C: 2.5mg | Calcium: 71mg | Iron: 2.7mg