December 20, 2017
Surprise your guests and whip up these quick, aromatic, gorgeous looking bites packed with flavor. Crunchy chickpeas coated with turmeric and sweet chilly, served over irresistible ajvar on aromatic polenta is a memorable mouthful.
This vegan recipe is gluten free and terrific for a celebration feast, tasty dinner or breakfast alike. Delicate chickpeas are a mighty source of protein, vitamin A, folates, omega fatty acids, calcium, magnesium and iron. Paired with one of the world’s healthiest spices, turmeric, it makes this dish a well balanced light meal with polenta and ajvar.
It’s exceptionally easy to make, and the most time-consuming part is waiting for polenta to cool so you could cut out the shapes. Our suggestion is to make it a day ahead, so you could have this treat on the table in 20 minutes.
300g instant polenta
few sprigs of thyme
2tsp sweet chilly
200g boiled chickpeas
4 tbsp of oil
In a large pot, boil 900ml of water with a pinch of salt and 2 tbsp of oil. When it starts to boil, gradually add polenta, and cook for 2-3 minutes, stirring constantly. Once cooked, remove from heat, add thyme, and spread out in a pan to about 1,5cm thick. Leave to cool completely.
While polenta is cooling, prepare the chickpeas. Heat 1tbsp of oil in a pan, add a tsp each of sweet chilly and turmeric powder and mix thoroughly. Add boiled chickpeas to the pan and fry briefly for about 2 minutes, until it’s fully coated with the mixture of oil and spices.
Use a cookie cutter to cut out shapes from the cooled polenta. Once more, heat the same mixture of oil and 1 tsp of turmeric and sweet chilly each in the pan, and fry polenta shapes briefly on each side until they get a nice color.