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Pan Fried Chickpeas in Tomato Sauce
with creamy polenta / roasted broccoli

Active: 40 Total: 40

Tender, pan fried chickpeas are right at home basted in garlicky tomato sauce. Spoon them onto creamy polenta for a comforting winter meal. 



Creamy Polenta:
  • Water - 2 cups
  • Milk - 1 cup (sub water)
  • Salt - 1/2 tsp
  • Polenta - 1/2 cup (not instant)
  • Butter - 2 Tbsp
Roasted Broccoli:
  • Broccoli - 1 lb , florets
  • Oil, cooking - 1 Tbsp
Pan Fried Chickpeas in Tomato Sauce:
  • Garlic - 3 cloves , chopped
  • Shallots - 1 clove , diced
  • Lemons - 1 , wedges
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Wine, white - 1/4 cup (sub stock)
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Thyme, fresh - 2 sprigs
  • Red pepper flakes (opt) - 1/4 tsp


  1. Broccoli / Garlic / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Lemons - Prep as directed.

  3. Beans - Drain and rinse.

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  1. Heat oven to 400F / 204C degrees.

  2. Toss broccoli with cooking oil (portion for broccoli) and season with some salt and pepper. Spread out on a sheet pan.

  3. While the oven heats, combine water, milk, and salt in a saucepan over medium-high heat. Bring to a boil, keeping a close eye on it because the milk can easily spill over. Add polenta while whisking to prevent lumps. Reduce heat to a low simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes. Remove from heat and stir in the butter. Season to taste with some salt and pepper and cover to keep warm.

  4. While polenta cooks, transfer broccoli to the oven and roast until tender and beginning to brown in spots, 20 to 25 minutes, shaking the pan halfway through cooking.

  5. While polenta and broccoli are cooking, place a nonstick skillet with first portion of cooking oil (for chickpeas) over medium heat. Add chickpeas to heated oil along with some salt and pepper. Saute until chickpeas are hot and sizzling, ~5 minutes. Transfer to bowl and set aside. Return skillet to heat.

  6. Heat second portion of cooking oil (for chickpeas) over medium heat. Add shallots to heated oil with a pinch of salt and saute until golden, 3 to 4 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir in wine, tomatoes with their juices, thyme sprigs, and red pepper flakes (if using). Reduce heat to low and simmer gently until liquid is slightly reduced and the flavors have come together, 4 to 5 minutes. Remove from heat, remove and discard thyme sprigs, and season with some salt and pepper. Return chickpeas to the skillet and saute until everything is warmed through, 1 to 2 minutes more.

  7. Ladle polenta into serving bowls and spoon chickpeas and tomato sauce over the top. Serve with roasted broccoli on the side and lemon wedges to squeeze over everything. Enjoy!



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