lunch recipe · #00549
Chickpea Eggplant Cumin Polenta Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 42 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook30 min
Inactive0 min
Total42 min
Ingredients
- 1 cupPolenta
- 4 cupsWater
- 8 ozCanned Chickpeas
- 8 ozEggplant
- 1 tbspOlive Oil
- 1 tspCumin
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Polenta. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 30 minutes until tender.
- Drain and rinse the Canned Chickpeas. Wash the Eggplant under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
- Heat the Olive Oil in a skillet. Cook the Eggplant until tender, then stir in the Canned Chickpeas, Cumin, remaining Table Salt, and Black Pepper until hot.
- Divide the Polenta among bowls and top with the Canned Chickpeas and Eggplant mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 7.1 g
- Carbohydrates
- 39.9 g
- Fat
- 6.3 g
- Fiber
- 7.7 g
- Sodium
- 597.8 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.