Polenta With Leafy Greens, Sauerkraut Pesto and Smoky Chickpeas.

How Many Does It Serve? 

4-6 people

What Do We Need To Make Pesto? 

3 cups chopped mixed leafy greens (spinach, arugula, chard)
1/2 cup basil
1 cup sauerkraut
¾ cup olive oil
4 tablespoons sunflower seed
Pinch Salt
Pinch Black Pepper

 

What Do We Need To Make Chickpeas? 

4 tablespoon olive oil
5 cups chickpeas, drained and rinsed if using canned
4 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon sea salt

How Do We Make It? 

  1. Bring salted water or vegetable stock to a boil, add polenta slowly while stirring to prevent clumps. Lower heat and continue to stir polenta as it thickens. On the lowest heat possible, continue to stir occasionally and let polenta cook for about 20 minutes. If it starts to get too thick add more vegetable stock.

  2. While the polenta cooks, combine the ingredients for the pesto in the blender, running until everything is well combined. Set aside.

  3. To make chickpeas, heat olive oil over medium-low heat. Add the chickpeas, paprika, chili powder, and sea salt. Cook until chickpeas are hot, 5 to 6 minutes.

  4. To serve, add the pesto into the polenta to taste, top with cooked chickpeas, and serve any extra pesto on the side.