Polenta With Lemony Asparagus And Chickpeas

Ingredients

    Polenta

    2 1/4 cups water
    2 cups vegetable broth or “no-chicken” broth
    1 cup polenta
    2 teaspoons minced garlic
    1 teaspoon dried basil

    Chickpeas

    1/2 medium onion, chopped fine
    2 cloves garlic, minced
    1 1/2 cups cooked chickpeas (or canned, drained and rinsed)
    1/2 cup vegetable broth or “no-chicken” broth
    1/2 teaspoon dried basil
    1/4 teaspoon freshly ground black pepper
    1 teaspoon lemon zest (peel), freshly grated
    1 teaspoon lemon juice
    1 teaspoon arrowroot or cornstarch
    1/4 cup water

    Asparagus

    12 ounces asparagus, ends trimmed and stalks cut into 1 1/2-inch pieces
    1 teaspoon lemon peel, freshly grated
    lemon juice, to taste
    coarse or flaky salt (such as Maldon), to taste
    4 teaspoons pine nuts (lightly toasted)

Description

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