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!