Per Serving: 390 Calories, 12g Fat (1.5g Sat. Fat), 61g Carbohydrates, 11g Protein, 11g Fiber, 500mg Sodium
1 can (15oz) chickpeas, rinsed & drained salt and ground pepper, to taste
1 tube (17oz) prepared polenta, cut into 8 slices
3 Tbsp extra virgin olive oil, divided
2 cups diced eggplant
2 garlic cloves, finely chopped
1 tsp dried oregano
1 Tbsp chopped flat-leaf parsley, for garnish
1 medium red bell pepper, seeded and diced
1 can (28oz) no salt plum tomatoes, chopped
2 cups diced zucchini
1 cup chopped onions
1 tsp ground paprika
⅛ tsp dried red pepper flakes
2 Tbsp no salt added tomato paste
- In small Dutch oven or large skillet, heat 1 tablespoon of oil over medium-high heat. Add eggplant, zucchini, onions and bell pepper. Cover, reduce heat and cook until vegetables soften, about 8 minutes. Add garlic, oregano, paprika and red pepper flakes. Add the chopped tomatoes with liquid to the vegetables. Mix in tomato paste and chickpeas. Cook until vegetables are soft but still hold their shape, about 10 minutes. Season stew to taste with salt and pepper. The stew can be made up to 2 days ahead and reheated.
- Meanwhile, brush polenta on both sides with oil. Heat a griddle or heavy skillet over medium-high heat. Add polenta slices, in one layer, and cook until they begin to brown on the bottom, about 5 minutes. Turn and brown on second side, about 4-5 minutes.
- To serve, divide polenta among 4 wide shallow bowls. Top each with one-fourth of the stew, garnish with parsley and serve immediately.
From: American Institute for Cancer Research; www.AICR.org Health-e-Recipes