Crispy Chickpea & Roasted Red Pepper Polenta Bites – Recipe by Vegetarian Cooking Recipes
Ingredients
For the Polenta Base:
• 1 cup quick-cooking polenta
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
For the Chickpea Topping:
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp chili flakes (optional)
• 1/4 tsp salt
For the Roasted Red Pepper Mixture:
• 2 roasted red peppers, finely diced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1 small garlic clove, minced
For Garnish:
• Fresh parsley or basil leaves
• Crumbled feta cheese (optional)
• Lemon wedges
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Instructions
Prepare the Polenta:
• Bring the vegetable broth to a gentle boil in a medium saucepan.
• Slowly whisk in the polenta to prevent lumps.
• Reduce heat to low and cook according to package directions, stirring frequently.
• Stir in olive oil, garlic powder, oregano, salt, and pepper.
• Pour the cooked polenta into a parchment-lined 8-inch square pan and spread evenly.
• Allow to cool completely, then refrigerate for at least 1 hour until firm.
Roast the Chickpeas:
• Preheat the oven to 400°F (200°C).
• Pat the chickpeas dry with paper towels.
• Toss with olive oil, smoked paprika, cumin, chili flakes, and salt.
• Spread on a baking sheet and roast for 25–30 minutes until crispy, shaking the pan halfway through.
Make the Roasted Red Pepper Topping:
• In a bowl, combine diced roasted red peppers, olive oil, lemon juice, parsley, and minced garlic.
• Mix well and set aside for the flavors to blend.
Crisp the Polenta:
• Remove chilled polenta from the pan and cut into bite-sized squares or rounds.
• Heat a large skillet with a little olive oil over medium-high heat.
• Cook the polenta pieces for 3–4 minutes per side until golden and crispy.
Assemble:
• Arrange the crispy polenta bites on a serving platter.
• Top each piece with a spoonful of roasted red pepper mixture.
• Add several crispy chickpeas on top.
• Garnish with parsley, feta cheese if using, and a squeeze of fresh lemon.
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