Spiced Chickpea & Eggplant Stew with Crispy Sage Polenta

Ingredients

• 0.75 cup canned chickpeas, drained and rinsed
• 200 g eggplant, cubed into 1-inch pieces
• 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, minced
• 0.5 medium red onion, diced
• 0.33 cup polenta (cornmeal), dry
• 1 cup vegetable broth (for polenta)
• 6 leaves fresh sage leaves
• 2 tbsp pine nuts, toasted
• 1.5 tbsp olive oil, divided
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 1 tbsp nutritional yeast, optional, for creaminess

Instructions

1. 1

   Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Transfer to a plate.

2. 2

   In a medium pot, heat 1 tbsp olive oil. Sauté diced red onion for 2 minutes until softened.