Amaranth Polenta & Chickpea Marinara

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Garlic

  Raw

  4 cloves, minced or 12g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 cup or 720g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Amaranth

  Uncooked

  1 cup or 193g

• Almond milk

  Plain

  ⅔ cup or 160g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. To make the marinara, heat the olive oil in a medium pot over medium-high heat. Add the onion and sugar. Saute and brown the onions for 5-7 minutes, or until they're golden. Add a few tablespoons of water if the onions start to stick to the bottom of the pot. Add the garlic and saute for two minutes. Stir in the oregano, thyme, salt, red pepper, tomatoes, tomato paste, and chickpeas. Simmer, uncovered, for 10 minutes. Remove from heat.
2. To prepare the polenta, bring the broth and salt to boil in a medium sized pot. When it boils, whisk in the amaranth and reduce the heat to medium low. Cook, uncovered, stirring frequently for 20-25 minutes, or until the mixture is thick and a bit bubbly. Stir in the plant-based milk, nutritional yeast, garlic, and pepper. Simmer for another 5 minutes, or until the polenta has a thick texture and the amaranth is chewy yet tender, adding an extra splash of milk if it becomes overly thick.
3. Put amaranth into a bowl and top with a scoop of chickpea marinara. Serve.

Similar Foods

• Roasted Radish Polenta