Moroccan Chickpea Stew with Polenta

1. In a large frying pan, heat the oil over medium-high heat, add the onions and cook for about 2 minutes.

2. Add the garlic and cumin. Stir and cook for 1 minute.

3. Add the tomato paste. Stir and cook for 1 minute.

4. Add the spinach, chickpeas, 60 ml (¼ cup) of broth, salt, pepper and hot sauce. Stir and cook for 5 minutes.

5. Meanwhile, in a small pot, bring the rest of the chicken broth to a boil over high heat.

Tip: Use the cooking time to prepare your side dishes.

6. Gradually add the polenta to the broth and whisk vigorously. Reduce heat to medium-low and cook for 4 minutes, stirring continuously.

7. Add the butter, mix and season with salt and pepper.

8. Immediately serve the chickpea stew over the polenta. Adjust hot sauce to taste.

Variation: This Moroccan-style stew can also be served over couscous or rice.

Nutritional balance

This recipe provides foods from the following food groups:

• Meat and alternatives
• Grain products
• Vegetables
• Fruit

Serve with:

• Vegetables (salad or cooked vegetables, for example) to round out the serving, and a fruit
• A glass of milk or fortified soy beverage