Chickpea polenta with winter vegetables
easy
60 mins
60 mins
Ingredients
- 100 g dried chickens
- 7-10 Tbsp Peas
- 3/4 l clear broth (instant)
- 300 ml Milk
- 7-10 Tbsp Sea salt
- 175 g polenta
- 7-10 Tbsp (for polenta)
- 1 (approx. 750 g) little head
- 7-10 Tbsp White cabbage
- 3 Carrots
- 1 small onion
- 50 g Butter or margarine
- 1 TEASPOON Curry
- 1 TABLESPOON Wheat flour (type 1050)
- 1/2 (75 g) Becher Crème fraîche
- 7-10 Tbsp Pepper
- 1 collar Chives
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
Directions
- 1
Wash the chickpeas and soak them overnight in 1/2 litre of cold water. Bring the stock to the boil. Cook the chick peas in the broth for 45 minutes. Boil 400 millilitres of water, milk and 1/2 teaspoon of salt.
- 2
Stir in the corn semolina and let it swell for 20 minutes at low heat (stir several times). Drain the chickpeas on a sieve, collecting the stock. Stir the chick peas into the polenta and place in a greased ovenproof casserole dish.
- 3
Smooth and bake in a preheated oven (electric: 200 °C/ gas: level 3) for ten to 15 minutes. Clean, quarter and wash the white cabbage and remove the stalk. Cut cabbage into strips.
- 4
Peel and wash the carrots and cut them into thick sticks. Peel and finely chop the onion. Heat the fat in a pot and fry the prepared vegetables in it. Sprinkle with curry, sauté briefly and deglaze with the chickpea stock.
- 5
Cook for about 15 minutes at low heat. Mix flour and crème fraîche until smooth and thicken the vegetables with it. Season to taste with salt and pepper. Wash the chives, dab dry, cut into small rolls and sprinkle over the polenta.
- 6
Serve with the vegetables. Garnish with parsley as desired.
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