Description
Hearty chickpea ragu, simmered with mushrooms and red wine, served atop creamy polenta. A comforting and flavorful vegetarian meal.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 0.5 large yellow onion (diced)
- 2 cloves garlic (minced)
- 8 oz (227 g) cremini mushrooms (quartered)
- 0.5 tsp chopped fresh rosemary
- 0.3 cups (71 ml) dry red wine
- 1 14-oz (397 g) can tomato sauce
- 1 14-oz (397 g) can chickpeas (drained and rinsed)
- 0.5 cups (118 ml) frozen peas
Instructions
- 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; cook, stirring occasionally, until mushrooms have released their liquid and most of it has evaporated.
- Pour in red wine, scraping 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 for 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.
- Bring broth, milk, and salt to a low boil.
- Gradually whisk in polenta and reduce heat to low.
- Simmer for about 5 minutes until thickened.
- Stir in goat cheese and olive oil.
- 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.
Notes
- For a richer ragu, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
- If you don’t have goat cheese, Parmesan cheese makes a delicious substitute for the polenta.
- Leftovers can be stored separately in airtight containers for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 5