Spiced Chickpea & Eggplant Stew with Crispy Sage Polenta

Name: Spiced Chickpea & Eggplant Stew with Crispy Sage Polenta
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 1 servings
Ingredients: 0.75 cup canned chickpeas; 200 g eggplant; 0.5 can (14 oz) diced tomatoes (canned); 0.75 cup vegetable broth; 0.75 tsp smoked paprika; 0.5 tsp cumin; 2 cloves garlic; 0.5 medium red onion; 0.33 cup polenta (cornmeal); 1 cup vegetable broth (for polenta); 6 leaves fresh sage leaves; 2 tbsp pine nuts; 1.5 tbsp olive oil; 0.25 tsp sea salt; 0.125 tsp black pepper; 1 tbsp nutritional yeast

Prep 12 min · Cook 28 min · Serves 1 · medium

Vegan

A rustic Portuguese-inspired stew featuring tender chickpeas and caramelized eggplant simmered in a savory tomato-paprika broth, served over creamy polenta topped with crispy sage leaves and toasted pine nuts. Warming, deeply flavorful, and completely plant-based.

Ingredients

0.75 cup canned chickpeas
200 g eggplant
0.5 can (14 oz) diced tomatoes (canned)
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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