Sauteed Fall Vegetables with Chickpeas and Raisin Vinaigrette
and polenta

Name: Sauteed Fall Vegetables with Chickpeas and Raisin Vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Parsnips, peeled and diced; 2 Carrots, peeled and diced; 1 bunch Chard, leaves torn, stems chopped; 2 cloves Garlic, minced; 1 can Garbanzo beans (14 oz / 397 g can), drained and rinsed; 1 Tbsp Cooking oil; 1/4 cup Homemade raisin vinaigrette ((ingredients listed separately)); 2 Tbsp Sliced almonds; 3 Tbsp Golden raisins; 1/2 cup Polenta, uncooked ((sub with grits)); 2 cups Water; 1 cup Milk; 1 Tbsp Butter; 2 Tbsp Golden raisins, chopped; 2 Tbsp Balsamic vinegar; 1 Tbsp Rice vinegar; 1 tsp Dijon mustard; 5 Tbsp Cooking oil

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Sauteed Fall Vegetables with Chickpeas and Raisin Vinaigrette

This raisin vinaigrette adds just the right amount of sweetness and tanginess to our sauteed fall vegetables. Enjoy over soft polenta for a balanced meal.
Smarts: If you have a rice cooker, try making polenta in it - no stirring needed.

Dependency

Shakshuka with Leftover Polenta

Proteins

Beans, garbanzo

Cuisines

American

Ingredients

Metric

Servings:

Sauteed Fall Vegetables with Chickpeas and Raisin Vinaigrette:

Parsnips - 1 , peeled and diced
Carrots - 2 , peeled and diced
Chard - 1 bunch , leaves torn, stems chopped
Garlic - 2 cloves , minced
Garbanzo beans (14 oz / 397 g can) - 1 can , drained and rinsed
Cooking oil - 1 Tbsp
Homemade raisin vinaigrette - 1/4 cup ((ingredients listed separately))
Sliced almonds - 2 Tbsp
Golden raisins - 3 Tbsp

Polenta (for two dinners):

Polenta - 1/2 cup , uncooked ((sub with grits))
Water - 2 cups
Milk - 1 cup
Butter - 1 Tbsp

Raisin Vinaigrette:

Golden raisins - 2 Tbsp , chopped
Balsamic vinegar - 2 Tbsp
Rice vinegar - 1 Tbsp
Dijon mustard - 1 tsp
Cooking oil - 5 Tbsp

Prep

Make raisin vinaigrette - Chop raisins and whisk together with balsamic vinegar, rice vinegar, Dijon and cooking oil. (Can be done up to 5 days ahead)
Make polenta - This makes enough for Wednesday’s dinner. Combine water, milk, and butter in a saucepan. Bring to a boil (keep an eye on this because milk can easily spill over). Salt and then fold in polenta. Simmer for ~30 minutes, until polenta is cooked through. Alternatively, if you have a rice cooker, you can also combine ingredients in a rice cooker and hit cook (if your rice cooker has settings, cook it on the porridge setting). Save half for Wednesday. (Can be done up to 5 days ahead)
Parsnips / Carrots - Prep as directed. (Can be done up to 3 days ahead)
Chard / Garlic - Prep as directed.
Chickpeas - Drain and rinse.

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Make

Place parsnips and carrots into a microwave-safe bowl. Cover with a wet paper towel and microwave for 2 minutes.
Heat up a saute pan or skillet over medium-high heat. Add in cooking oil and then chard stems and garlic to heated oil with a sprinkle of salt. Saute until softened, ~4 minutes.
Next add in parsnips and carrots, and saute until tender but still crunchy, another 3 to 5 minutes. If the pan ever looks too dry, just add a few splashes of liquid.
Next add in chickpeas and leaves - as much as can fit into the pan and saute until wilted. Add more leaves as room is made in the pan. Finish with raisin vinaigrette and garnish with almonds and more raisins.
Enjoy chickpea and veggie saute over polenta (remember to save half the polenta for Wednesday).

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