Vegetarian

GOAT CHEESE POLENTA WITH BASIL ALMOND PESTO and PAN FRIED CHICKPEAS - by Vegitarian Ventures is for Dinner.

GOAT CHEESE POLENTA WITH BASIL ALMOND PESTO and PAN FRIED CHICKPEAS - by Vegitarian Ventures takes 5 minutes to prepare.

GOAT CHEESE POLENTA WITH BASIL ALMOND PESTO and PAN FRIED CHICKPEAS - by Vegitarian Ventures takes 20 minutes to cook.

GOAT CHEESE POLENTA WITH BASIL ALMOND PESTO and PAN FRIED CHICKPEAS - by Vegitarian Ventures makes 4 servings.

The ingredients for GOAT CHEESE POLENTA WITH BASIL ALMOND PESTO and PAN FRIED CHICKPEAS - by Vegitarian Ventures are:

1 cup dried polenta
4 cups water
1 ounces goat cheese (or more if you are like me)


1/2 cup raw almonds
3 garlic cloves
1 1/2 cups fresh basil
1/4 cup parmesan
The recipe says olive oil but I omitted this
salt / pepper


2 cups cooked chickpeas (from a can or from dried)
2 teaspoons cumin
1 teaspoon chili powder
salt / pepper
oil (I used olive but you could use vegetable as well)

Here is how you make GOAT CHEESE POLENTA WITH BASIL ALMOND PESTO and PAN FRIED CHICKPEAS - by Vegitarian Ventures:

In a food processor or very powerful blender, combine all the pesto ingredients and blend until a smooth paste forms. Add more olive oil if needed to reach your desired consistency. Set aside.In a saucepan, bring 4 cups of water to a boil. Add polenta and lower heat to medium low. Whisk continuously until the polenta has become thick enough that it won?t stick to the bottom. After fifteen minutes of simmering, stir in the cheese and remove from heat. Cover to keep warm and set aside.In a large cast iron skillet, heat a thin layer of oil over medium. Add chickpeas, cumin, chili powder, salt, and pepper. Saut? for ten to fifteen minutes or until golden brown. Remove from pan with a slotted spoon and place on a paper towel lined tray. Let sit for a few minutes to crisp up.Mix the polenta, chickpeas, and pesto all together and enjoy!Serving Size: Makes 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user CATMMK328.

The nutritional information for GOAT CHEESE POLENTA WITH BASIL ALMOND PESTO and PAN FRIED CHICKPEAS - by Vegitarian Ventures is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 422.9

• Total Fat: 14.7 g
• Cholesterol: 8.2 mg
• Sodium: 501.9 mg
• Total Carbs: 57.7 g
• Dietary Fiber: 9.4 g
• Protein: 15.8 g

The dietary needs meet for GOAT CHEESE POLENTA WITH BASIL ALMOND PESTO and PAN FRIED CHICKPEAS - by Vegitarian Ventures is Vegan