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Creamy Polenta with Chickpeas Alla Aveiro

Photo of the Creamy Polenta with Chickpeas Alla Aveiro – recipe of Creamy Polenta with Chickpeas Alla Aveiro on DeliRec
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Creamy Polenta with Chickpeas Alla Aveiro


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Tempo de preparo

30 min(s)


4 servings

  • Ingredients
  • Recipe
  • Cooked chickpeas2.5 cup
  • Yellow (or red) pepper1 unit(s)
  • Tomato4 unit(s)
  • Garlic Clove3 unit(s)
  • Tomato Extract1 unit(s)
  • Water1 l
  • Cornmeal mimosa1 cup
  1. Start by cutting the peppers into small cubes (without the seed and the white part). Pass the tomatoes, without the seeds, in the processor or in the pulse of the blender.
  2. In a pan, sauté the garlic until golden, add the pepper, season with salt, stir well and let it sauté for 5 minutes (stirring occasionally so it doesn't stick).
  3. Add the tomatoes and chickpeas, season with salt and hot paprika (seasonings to taste), stir well, add the tomato paste and stir again. Let it boil for 10 minutes on low heat, or until it is thicker and with little water. Taste and adjust seasoning if necessary.
  4. Boil water in a large pot. As soon as it boils, add 1 level teaspoon of salt and seasonings to taste (I added a pinch of turmeric and black pepper). Gradually add the cornmeal, stirring constantly until the balls dissolve. Keep doing this until you run out of cornmeal (I divided it into 4 times). From there, strength that arm! Stir non-stop over low heat for 10 minutes or until it starts to pull away from the bottom of the pan.
  5. Serve a layer of polenta with a generous amount of the chickpea sauce!

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