Moroccan Chickpea Stew with Polenta

Ingredients

• 15 ml (1 tbsp) canola oil
• 1 large or 2 small yellow onions, peeled and chopped
• 4 garlic cloves, peeled and minced
• 10 ml (2 tsp) ground cumin
• 6 frozen spinach nuggets (about 250 ml [1 cup]), thawed and drained Thaw in the microwave for 1 minute and press with a fork to get rid of the excess water.
• 1 can (156 ml) tomato paste
• 1 can (540 ml) chickpeas, drained and rinsed
• 1 litre (4 cups) chicken broth (divided: 60 ml [¼ cup] + 940 ml [3¾ cups]) Our short video will show you how to make your own broth.
• Salt, pepper and Tabasco-style hot sauce, to taste
• 250 ml (1 cup) quick cooking polenta (#250)
• 15 ml (1 tbsp) butter or non-hydrogenated margarine

Preparation

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.