So this big plate of polenta and smoky chickpea sauce was a warming and comforting dish to sit down to late this evening.
If you don’t like the headiness of smoked paprika, you can just use ordinary paprika.
For the savoy polentaServes 4
Ingredients
350g shredded savoy cabbage
350g quick cooking polenta
30g butter optional
To serve, optional freshly grated pecorino or vegan alternative.
Method for the polenta
Bring 2 3/4 pints water to a boil in large pan. Add the cabbage and salt and bring back to the boil. Now pour in the polenta in a slow, steady stream, stirring as you do so. Cook for as long as required – it should be 1 to 5 minutes, then stir in optional butter. Taste and adjust seasoning. As soon as it is done, scrape out into warm serving bowls.
Smoky chickpea sauce
Serves 4 - 6
Ingredients
1 onion, minced
2 cloves garlic, sliced
2 tablespoons olive oil
2 teaspoons (smoked) paprika
1 sprig of rosemary
2 tablespoons chopped fresh parsley
2 – x 400g tins chopped tomatoes
1 x 400g tin chickpeas
Salt and pepper to taste
Method for the chickpea sauce
To make the sauce, fry the onion and garlic in oil until tender. Sprinkle over the paprika, add the rosemary and half of the parsley and stir for a few seconds. Now add the tomatoes, season with salt and pepper and simmer gently for 30 – 60 minutes, the thicker the sauce the better. Now mix in the chickpeas and simmer for a further 10 minutes, then turn off. Taste and adjust seasoning if necessary. Reheat when ready to serve. Ladle the sauce over it, and scatter with the last of the parsley. Serve immediately, passing the optional grated cheese around. Slightly adapted from Sophie Grigson's Country Kitchen
350g quick cooking polenta
30g butter optional
To serve, optional freshly grated pecorino or vegan alternative.
Method for the polenta
Bring 2 3/4 pints water to a boil in large pan. Add the cabbage and salt and bring back to the boil. Now pour in the polenta in a slow, steady stream, stirring as you do so. Cook for as long as required – it should be 1 to 5 minutes, then stir in optional butter. Taste and adjust seasoning. As soon as it is done, scrape out into warm serving bowls.
Smoky chickpea sauceServes 4 - 6
Ingredients
1 onion, minced
2 cloves garlic, sliced
2 tablespoons olive oil
2 teaspoons (smoked) paprika
1 sprig of rosemary
2 tablespoons chopped fresh parsley
2 – x 400g tins chopped tomatoes
1 x 400g tin chickpeas
Salt and pepper to taste
Method for the chickpea sauce
To make the sauce, fry the onion and garlic in oil until tender. Sprinkle over the paprika, add the rosemary and half of the parsley and stir for a few seconds. Now add the tomatoes, season with salt and pepper and simmer gently for 30 – 60 minutes, the thicker the sauce the better. Now mix in the chickpeas and simmer for a further 10 minutes, then turn off. Taste and adjust seasoning if necessary. Reheat when ready to serve. Ladle the sauce over it, and scatter with the last of the parsley. Serve immediately, passing the optional grated cheese around. Slightly adapted from Sophie Grigson's Country Kitchen
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