Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups water
  • 2 cups vegetable broth or “no-chicken” broth
  • 1 cup coarse polenta (coarse grind, such as Bob's Red Mill, not instant polenta)
  • 2 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 1/2 medium onion (chopped fine)
  • 2 cloves garlic (minced)
  • 1 1/2 cups cooked chickpeas (or canned, drained and rinsed)
  • 1/2 cup vegetable broth or “no-chicken” broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest (peel, freshly grated)
  • 1 teaspoon lemon juice
  • 1 teaspoon arrowroot or cornstarch
  • 1/4 cup water
  • 12 ounces asparagus (ends trimmed and stalks cut into 1 1/2-inch pieces)
  • 1 teaspoon lemon peel (freshly grated)
  • lemon juice (to taste)
  • coarse or flaky salt (such as Maldon, to taste)
  • 4 teaspoons pine nuts (lightly toasted)

Instruction

  • Bring the 2 1/4 cups water and the 2 cups vegetable broth to a boil in a pressure cooker. Add the polenta while stirring. Stir in the garlic and basil, lock the lid in place, and bring to high pressure. Reduce heat but maintain high pressure for 5 minutes. Remove from heat and let pressure come down naturally. Stir well, salt to taste, and keep warm until ready to serve. (No pressure cooker? See note below)
  • While the polenta is cooking, sauté the onion in a medium-sized sauce pan until it begins to soften, about 3 minutes. Add the garlic and drained chickpeas and stir for another minute. Add the broth, basil, and pepper. Reduce heat to low and simmer for 5 minutes. Add the lemon peel and juice. Mix the arrowroot or cornstarch with 1/4 cup water and add it to the pan. Cook over medium low heat until slightly thickened. Keep warm.
  • Bring a large pot of water to a boil and blanch asparagus for 2 minutes. Drain well and toss with a squeeze of fresh lemon juice, 1 teaspoon of lemon zest, and coarse salt to taste. Divide the polenta among 4 plates, and top each with a quarter of the chickpeas and asparagus. Sprinkle 1 teaspoon of toasted pine nuts over each serving.