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Chickpea Ragu and Polenta

  • Author: Rachael Hartley
  • Yield: 4 servings 1x



Mushroom Chickpea Ragu:

  • 2 tablespoons olive oil
  • 1/2 large yellow onion (diced)
  • 2 garlic cloves (minced)
  • 8 ounces cremini mushrooms (quartered)
  • 1/2 teaspoon chopped fresh rosemary
  • 1/3 cup dry red wine
  • 1 14- ounce can tomato sauce
  • 1 14- ounce can chickpeas (drained and rinsed)
  • 1/2 cup frozen peas

Goat Cheese Polenta:

  • Click the link above for the recipe.


  1. Heat olive oil in a large skillet on medium-high heat. Add onion and garlic and cook until translucent, about 5 minutes. Add mushrooms, rosemary and a large pinch of salt and continue to cook, stirring occasionally, until mushrooms have released their liquid and most of it has evaporated.
  2. Pour in red wine, and scrape up any brown bits at the bottom. Cook until most of the wine has evaporated, then pour in the tomato sauce. Bring to a simmer and cook 5 minutes. Stir in chickpeas and peas and cook until warmed through. Season with salt and black pepper to taste. Keep warm while preparing polenta.
  3. Bring broth, milk, and salt to a low boil. Gradually whisk in polenta and reduce heat to low. Simmer for about five minutes until thickened. Stir in goat cheese and olive oil.
  4. Spoon polenta onto a plate, making a well in the middle with the back of a spoon. Spoon mushroom chickpea ragu into the center. Serve immediately.
  • Category: Main
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