Skip to main content

Ethiopian Chickpeas over Polenta Cakes

The most popular recipe I've put up on Vegan4One is definitely these Broccoli Polenta Cakes. It has over 10,000 views and that number grows every day. According to the stats, this recipe posted 10/2012 still gets at least 50 views a day. You'd think with it's crazy popularity I'd post more similar recipes but since then I've only posted one other polenta recipe and it wasn't very popular (which totally boggles my mind because it was one of the most delicious things I've ever made).

In case you're interested in what that recipe is you can click here.

Anyway, so here's an attempt to make a similar recipe to my most popular one that tastes totally different but is equally as awesome!

For these polenta cakes, you can either buy some pre-cooked polenta from the store or follow this recipe sans the broccoli.

1 tbsp olive oil
Polenta Cakes
1 onion, diced
4 garlic cloves, minced
2 tsp minced ginger
1 c vegetable broth
2 c cooked chickpeas
1/4 c tomato paste
1/2 tbsp raw cane sugar
1/2 tbsp berbere seasoning
salt, to taste
1 red bell pepper, chopped
  1. Get your onions all nice and softened. Then add the garlic and ginger. 
  2. When it starts to get all smelly and fragrant, add the broth, chickpeas, tomato paste, sugar, berbere seasoning, bell pepper and salt.
  3. Let that cook until the bells are soft and the sauce is thick. Remove from heat and mix in the cilantro. 
  4. Get a spoonful of that stuff and serve on top of the polenta cakes. 


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…