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Sauteed Fall Vegetables with Chickpeas and Raisin Vinaigrette
and polenta

Active: 30 min Total: 40 min
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.


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


  1. 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)
  2. 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)
  3. Parsnips / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  4. Chard / Garlic - Prep as directed.
  5. Chickpeas - Drain and rinse.

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  1. Place parsnips and carrots into a microwave-safe bowl. Cover with a wet paper towel and microwave for 2 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy chickpea and veggie saute over polenta (remember to save half the polenta for Wednesday).



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