Farmers Market Chickpea Puttanesca with Polenta
We put several vegetarian spins on this favorite, rustic Italian sauce: chickpeas provide the protein, we nixed the anchovies, and quadrupled the vegetables. Then we ladled it all on top of a comforting, heaping bowl of cheesy polenta.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Kale (Organic)
3 1.5 oz
Bell peppers (Organic)
8 4 oz
Basil
.5 0.25 oz
Beefsteak tomato
12 6 oz
Protein & more
Chickpea
2 1 Can
Polenta
1 0.5 cup
Parmesan cheese, grated
1.5 0.75 oz
Kalamata olives
2 1 oz
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
1/4 0.125 teaspoon
Spice mix
Rosemary, ground
1 0.5 teaspoon
Basil, dried
1 0.5 teaspoon
Dried thyme
1 0.5 teaspoon
Dried oregano
1 0.5 teaspoon
Chives, dried
1 0.5 teaspoon
Parsley, dried
1 0.5 teaspoon
Marjoram, dried
1 0.5 teaspoon
Prep ahead (optional)
a. Tear kale leaves from stem; ¼” dice stems and tear leaves bite-sized. b. Peel carrots and cut into ¼”-thick coins. c. Rough chop tomatoes, saving juices. d. ¼” dice bell peppers and yellow onion. e. Stack basil leaves, roll lengthwise, and thinly slice into ribbons. f. Mince garlic.
Instructions
1
Cook polenta:
a. In a medium saucepan over medium-high heat, add 4 cups water (2 cups for 2-person portion). Cover and bring to high simmer.
b. Slowly sprinkle in polenta while whisking vigorously to avoid lumps. Bring back to a simmer, cover, remove from heat, and set aside.
2
Cook chickpea puttanesca:
a. Drain and rinse chickpeas. Set aside.
b. In a large saucepan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (¼” dice), garlic (mince), and kale stems (¼” dice); cook until onion is translucent, about 2 minutes.
c. Add carrots (¼” coins), tomatoes and juices (rough chop), and herbes de Provence; stir to combine.
d. Add bell pepper (remove stem & seeds, ¼” dice), kale leaves (tear bite-sized), and chickpeas.
e. Add 2 cups water (1 cup for 2-person portion). Reduce heat to medium, cover, and cook at a medium simmer for about 10 minutes, or until mix is saucy but not soupy.
f. Stir in kalamata olives (leave whole or slice).
3
Finish polenta:
a. Stir parmesan into polenta, adding a tablespoon of warm water to loosen the polenta, if necessary. Add ¼ tsp salt and a pinch of black pepper, or as desired.
4
Serve:
a. Divide polenta among bowls.
b. Ladle over chickpea puttanesca. Garnish with basil (stack leaves, roll lengthwise, thinly slice; aka “chiffonade”).
Chef's notes
A whisk is an essential tool for your kitchen, even if you aren’t a baker. From eggs to polenta, a whisk is designed to add air to batters and to mix well. In a pinch, with polenta especially, a fork will do. Whisk vigorously!
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX