Informations supplémentaires
35 min.
|
611 kcal
|
easy
|
|
Printable version
1. Setup
"Preheat the oven to 425 °F. Cut the pepper into sticks. Slice the onion. Chop the garlic and the parsley. Zest the lemon and cut it in half.
Remove the cherry tomatoes from their stems. Drain the chickpeas."
2. Make the crispy chickpeas
Spread the chickpeas on a baking sheet. Add the spices and drizzle with olive oil. Cook in the oven for 25-30 minutes. Leave room for the vegetables on the baking sheet, which you will add halfway through cooking.
3. Make the roasted vegetables
Add the vegetables to the baking sheet, drizzle with olive oil and season with salt and pepper. Bake in the oven for 15-20 minutes.
4. Make the polenta
Put the bouillon cube in a pot with 3 2P | 3.5 3P cups of water. Bring to a boil. When the water is boiling, remove the saucepan from the heat and pour the polenta gently while whisking. Whisk until the polenta thickens. Add the parmesan and salt and pepper to taste .
5. Make the gremolata
In a bowl, combine the parsley with the lemon zest, the garlic and the juice of half a lemon.
6. Plate your dish
Serve the grilled vegetables on the polenta. Garnish with the crispy chickpeas and the gremolata. Bon appetit!
180mlCornmeal
50gParmesan
1unitRed Bell Pepper(s)
0.5unitMulticolor Cherry Tomatoes
1unitFresh Italian Parsley
1unitLemon
1unitGarlic Clove(s)
1unitRed Onion(s)
1unitChickpeas
15mlSpice mix (Paprika, garlic powder and dried oregano)
1unitVegetable Broth Cube(s)
What you need
Baking sheet, pot, bowl.
611 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
104g
35%
fat
12g
18%
cholesterol
22mg
7%
fiber
15g
60%
protein
24g
saturated
4g
20%
sodium
1106mg
46%
sugar
22g
trans
0g