Grilled Polenta with Butternut Squash Served with Moroccan Style Chickpeas

Ingredients

For the Polenta:
  • 100g Polenta
  • 10g Flax seeds (Linseed)
  • 10g Vegetable bouillon
  • 10g Nutritional yeast


For the Roast Squash:
  • 1 Butternut squash
  • 6 Cloves garlic
  • 1 Medium onion
  • 10 cherry tomatoes
  • 1 tsp Dried rosemary
  • 1 tsp Dried oregano
For the Chickpeas
  • 1 Large onion
  • 4 Cloves garlic
  • 1 Red pepper
  • 1 Can chopped tomatoes
  • 100g Dry weight Chickpeas (soaked etc.) or tinned equivalent
  • 4 Cardamom pods
  • 1 tsp Saffron
  • 1 tbsp Black pepper
  • 1 tbsp Ground ginger
  • 1 tbsp Turmeric
  • 1 tbsp Cumin
  • 1 tbsp Cinnamon
  • 1 tbsp Coriander
  • 1 tbsp Nutmeg
  • 1 tbsp Cloves

Method

For the Polenta:
  1. Prepare the polenta as per the pack instructions (depending on if you have a quick cook or regular variety)
  2. At the end of cooking, stir in the flax seeds, bouillon and nutritional yeast before transferring to a square tin or dish and chilling
For the Chickpeas:
  1. Empty the chopped tomatoes into a large saucepan and add all the spices while it is warming
  2. Add the roughly chopped onion and garlic and bring to the boil
  3. If using chickpeas from dry, add these about 3/4 of the way through their cooking time
  4. Add the remaining ingredients and reduce to a simmer while preparing the squash
For the Roast Squash:
  1. Chop the squash into wedge-type chunks and remove the seeds (reserve these for roasting; they make a great salad topping)
  2. Chop the onion and tomatoes into small chunks and halve the garlic cloves before mixing in the spices
  3. Place the squash pieces on to a piece of foil big enough to wrap them in
  4. Spoon the prepared tomato mix on to the wedges and wrap in the foil
  5. Roast for 45 - 60 minutes
To Serve:
  1. After chilling for at least 2 hours (overnight if possible), remove the polenta from the dish and cut into slices
  2. Place the slices under a medium grill for 10 - 15 minutes, turning frequently until golden brown.
  3. Serve topped first with the chickpeas and the squash arranged on top, garnished with fresh rosemary if available

Cooking Temperature: 200 degrees

Cooking Time: 90 Mins

Serves: 4

Keeps For: Polenta: 3 days, Chickpeas: 5 days, refrigerated

Tips and Comments

  • Flax seeds added to the polenta add a bit of texture with an added kick of non-fishy Omega 3.  Hurrah!
  • Nutritional yeast adds flavour and B vitamins, though it could have a more appetising name. (See Not-Dairy for more info)
  • Don't forget, butternut squash skin is totally edible; no need to peel!