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
cilantro
  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. 

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