Chickpea Cacciatore with Soft Polenta

What a week! I've barely cooked. Renovations are tiring! I didn't realise this for so long but this week I started to 'itch'. I wanted in on my hazard zone of a kitchen! I've missed cooking everyday! The biggest part of the reno is almost finished so I was finally able to get into my kitchen this afternoon to whip up this hearty, healthy and oh-so-satisfying chickpea cacciatore with super soft polenta.

It's easy, I used canned everything and it was all done in just two pots. One for the cacciatore and one for the polenta. As (pretty much) always, you can freeze this and save it for later or it will last a day in the fridge according to my old food science labs. Have fun cooking and eating and feeling warm from your head to your toes with this one! I'm off to have that lovely glass of 'mencia' in the photos with my cacciatore!

This recipe generously serves two.

Ingredients

10 mushrooms, sliced

1 can crushed tomatoes

1 can chickpeas, drained

1/2 cup kalamata pitted olives

1 red onion, sliced

1/4 cup extra virgin olive oil

2 garlic cloves, minced

2 cup milk

1/3 cup polenta

salt and pepper to taste

Method

Heat olive oil in a heavy based sauce pan and add onion and garlic to saute for 5 or so minutes until beginning to turn translucent.

Add mushrooms and saute a further 5 minutes to brown slightly.

Add tomatoes, chickpeas and olives and simmer for 30 minutes on low.

Just before serving, heat milk in a saucepan until hot but not boiling. Rain in polenta and whisk continuously until thickened like pancake batter.

Serve immediately on a plate and top with cacciatore. Season to taste and serve with a lovely glass of red!