Ethiopian Berbere Spiced Chickpeas and Polenta
This easy Ethiopian-inspired vegan meal is loaded with flavor and easy to make!
18 oz. precooked polenta, cut into 1 inch slabs
fresh grated ginger
can or 1 ¾ cups cooked chickpeas
rinsed and drained
large green bell pepper
chopped fresh cilantro
Prepare the Polenta
Coat a large skillet with ½ tablespoon of olive oil and place over medium-high heat.
Arrange polenta slabs in a single layer and cook about 5 minutes, until bottoms become crispy and begin to brown.
Gently flip and repeat on other side. Do this in batches if you don't have enough room.
Transfer polenta slabs to a plate and set aside.
Prepare the Chickpeas
Heat remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes.
Add garlic and ginger. Saute another minute.
Add broth, chickpeas, tomato paste, sugar, berbere seasoning, and salt. Lower heat and simmer for 5 minutes.
Add bell pepper and simmer another 5 minutes, until pepper is softened and sauce is thick. Add a bit of water if sauce becomes too thick during cooking.
Arrange polenta slabs on plates and top with chickpeas. Sprinkle with cilantro.