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Chickpea Puttanesca with Creamy Polenta

Cooking
Time

20 m

Calories
per serve
Calories
/ serve

605

Serves

ChickpeaPuttanescaCreamyPolenta-03_website

Ingredients

1 tbsp olive oil
3 tsp garlic paste
4 anchovies in oil, drained, chopped
2 tbsp salted capers, rinsed
150 g black olives, halved if large
1 long red chilli, seeds removed, chopped
1 tsp dried oregano
400 g can chopped tomatoes
400 g can chickpeas, drained and rinsed
3 cups (750mL) salt-reduced chicken stock or vegetable stock
1 cup (170g) polenta
300 mL CARNATION Lite Cooking Cream
1/2 cup (40g) finely grated parmesan
1/4 cup finely chopped chives
1 cup flat-leaf parsley leaves, chopped

Method

  • 1

    1. Heat the oil in a frypan over medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add anchovy, capers, olives and fresh chilli; cook, stirring, for 2-3 minutes. Add oregano, tomato and chickpeas; then simmer over low heat for 10 minutes or until thickened.

  • 2

    2. Meanwhile, to make the polenta, bring the stock to the boil in a large saucepan over high heat. Stirring constantly with a whisk, gradually pour in the cornmeal and keep stirring. Reduce heat to low. Cook, stirring, for 10 mins or until polenta is tender. Remove from heat. Add CARNATION Light Cooking Cream, parmesan and chives. Stir to combine. Season with salt and pepper.

     

  • 3

    3. Stir parsley through sauce, and serve on top of creamy polenta.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: 603.7 g 2534 606 20 30.9 12 56.5 8.2 3285 10.4 272.4
Average Quantity per: 100 g 420 100 3.3 5.1 2 9.4 1.4 544 1.7 45.1

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