Pesto Chickpea & Creamy Polenta Bowl

• While the veggies are roasting, finely chop brown
onion. Drain and rinse chickpeas. 

• When the veggies have 10 minutes left, heat a large 
frying pan over medium-high heat. Cook onion, 
tossing, until softened, 4-5 minutes.
• Add chickpeas, diced tomatoes with garlic & 
onion, the brown sugar and a splash of water and 
cook until slightly thickened, 4-5 minutes. 

• To the chickpeas, add basil pesto, roasted veggies 
and baby spinach leaves. Stir to combine. Season 
to taste and cover to keep warm. 

• In a medium saucepan, combine the water, milk
and salt and bring to the boil over high heat. 
• Reduce heat to medium and slowly whisk in instant
polenta, then cook, stirring, until smooth and 
thickened, 2-3 minutes. 
• Remove from the heat, then add the butter, half of 
the Parmesan cheese and a good pinch of salt
and pepper.