Croatian Creamy Chickpea & Mushroom Stew with Herb-Roasted Polenta

Ingredients

• 3/4 cup canned chickpeas, drained and rinsed
• 1 1/2 cups cremini mushrooms, sliced
• 3/4 cup diced tomatoes, canned, no sugar added
• 1 cup vegetable broth, low sodium
• 1/3 cup polenta, dry cornmeal
• 1 cup water, for cooking polenta
• 1/2 medium red onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 tbsp nutritional yeast, optional
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste
• 1 tbsp fresh parsley, chopped for garnish
• 1/2 tbsp lemon juice, fresh squeezed

Instructions

1. 1

   Bring 1 cup water to boil in a small saucepan. Whisk in polenta slowly to avoid lumps. Reduce heat to low and stir frequently for 15-20 minutes until creamy and thick. Season with salt, pepper, and half the thyme. Keep warm.

2. 2

   While polenta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced red onion and sauté for 3-4 minutes until softened.