Polenta with Zucchini, Cherry Tomatoes and Chickpeas

This polenta dish is super quick and easy to make. It’s great when you’re short on time but want something delicious and filling. I often make it as a quick weekday lunch or dinner. All in all the recipe requires only 10 ingredients and your food is on the table in just 20 minutes.

For this recipe I used express or instant polenta. This type of polenta is steamed and dried before it’s packaged which is why it cooks much quicker. Of course, you can also use regular polenta – just be aware that it takes a lot longer to cook. The polenta is topped with zucchini, cherry tomatoes and chickpeas which are cooked together with dried oregano, a pinch of salt and some lemon juice. I also like to add a few fresh parsley leaves as garnish. Simple but delicious.

If you’re looking for more quick and easy recipes, make sure to check out these dishes:

• Easy French Lentil Salad
• Spring Pasta with Asparagus and Snow Peas
• Sichuan Fried Rice

I hope you enjoy this polenta dish with zucchini, cherry tomatoes and chickpeas. Please let me know how you go in the comments and don’t forget to tag @nothangryanymore in your creations on Instagram. I love seeing them!

Annick

Polenta with Zucchini, Cherry Tomatoes and Chickpeas

Annick

Easy, quick and delicious. Perfect as a weekday lunch or dinner.

5 from 2 votes

(Click on the stars to vote!)

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Course Lunch, Main Course

Cuisine Italian

Servings 2 people

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Ingredients

  

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Polenta

• 125 g express/instant polenta
• 500 g water
• 1 pinch salt

Zucchini and Chickpeas

• 1/2 tbsp extra virgin olive oil
• 1 zucchini (about 220g)
• 1 can chickpeas (240g chickpeas once drained)
• 1/2 tsp dried oregano
• 1/2 lemon
• 1 pinch salt
• 120 g cherry tomatoes
• 1 handful fresh parsley leaves

Instructions

 

Polenta

• Heat up the water in a pot. Once the water is boiling, add a pinch of salt and slowly pour in the polenta while stirring. Continuously stir the polenta for about 3 minutes until the polenta has soaked up all the water and a smooth and even mixture forms.

Zucchini and Chickpeas

• While the water for the polenta is coming to the boil, finely slice the zucchini with a mandolin or knife.
• Drain and rinse the chickpeas.
• Heat up a pan and add the olive oil and zucchini. Cook everything for 5 minutes, stirring occasionally.
• Now add the chickpeas, dried oregano, juice from 1/2 lemon and salt. Give everything a mix and cook it for another 5 minutes.
• Finally, cut the cherry tomatoes in half and add them to the zucchini and chickpeas. Cook for 2 minutes.
• Serve the cooked zucchini and chickpeas on top of a bed of polenta. Garnish with fresh parsley leaves. Enjoy!

Keyword cherry tomatoes, chickpeas, oregano, parsley, polenta, vegan, zucchini

Nutrition Facts

Polenta with Zucchini, Cherry Tomatoes and Chickpeas

Amount Per Serving (608 g)

Calories 447 Calories from Fat 65

% Daily Value*

Fat 7.2g11%

Saturated Fat 0.8g5%

Trans Fat 0g

Polyunsaturated Fat 1.7g

Monounsaturated Fat 3.1g

Cholesterol 0mg0%

Sodium 449mg20%

Potassium 659mg19%

Carbohydrates 83.5g28%

Fiber 11.2g47%

Sugar 9.2g10%

Protein 15g30%

Vitamin A 44.3IU1%

Vitamin C 33mg40%

Calcium 109mg11%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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