Pesto Chickpea & Creamy Polenta Bowl

Name: Pesto Chickpea & Creamy Polenta Bowl with Toasted Pine Nuts & Parmesan Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 2 packet Basil Pesto; 1 Brown Onion; 1 packet Chickpeas; 1 packet Diced Tomatoes with Garlic & Onion; 1 packet Parmesan Cheese; 1 packet Parsley; 1 packet Pine Nuts; 1 packet Instant Polenta; 1 Sweet Potato; 1 Zucchini; 1 cup milk; 1 cup water; 20 g butter; 1 drizzle olive oil

with Toasted Pine Nuts & Parmesan Cheese

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Calories

:

1100 kcal

Protein

:

37.5g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Cashew
Pine nut
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pistachio
Sesame
Soy
Walnut
Gluten
Wheat

Switch up your dinner game by introducing the new game-changing ingredient that'll knock your socks off! Our instant polenta is deliciously creamy and is the perfect base for pesto chickpeas and sweet roasted veggies. This is comfort food at its finest.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

2 packet

Basil Pesto

(Contains: Milk, Cashew;)

1

Brown Onion

1 packet

Chickpeas

1 packet

Diced Tomatoes with Garlic & Onion

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Parsley

1 packet

Pine Nuts

(Contains: Pine nut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)

1 packet

Instant Polenta

(May be present: Milk, Soy, Gluten, Wheat.)

1

Sweet Potato

1

Zucchini

Not included in your delivery

1 cup

milk

(Contains: Milk;)

1 cup

water

20 g

butter

(Contains: Milk;)

1 drizzle

olive oil

Nutritional Values

Calories1100 kcal

Energy (kJ)4600 kJ

Fat62 g

of which saturates19.5 g

Carbohydrate88.4 g

of which sugars28.8 g

Dietary Fibre23.5 g

Protein37.5 g

Sodium2720 mg

Potassium2.9 mg

Calcium0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Medium Saucepan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucuchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.

2

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

3

• 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 onion & garlic, the brown sugar and a splash of water and cook until slightly thickened, 4-5 minutes.

4

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

5

• 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 polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
• Remove from the heat, add the butter, half of the Parmesan cheese a good pinch of salt and pepper.

6

• Divide Parmesan polenta between bowls, then top with pesto, chickpea and veggie stew. • Sprinkle with remaining Parmesan cheese and pine nuts. • Tear over parsley to serve. Enjoy!