|45 min||40 min||2|
|1 1/2 cup||Greek yogurt, plain, 5% M.F., Liberte|
|1/2 cup||Chickpea flour|
|1 tbsp||Honey, raw (can use agave)|
|1 tsp||Turmeric, powder|
|1 tsp||Black pepper|
|2 tsp||Sea salt|
|1 tbsp minced||Ginger root|
|1/2 cup||Shiitake mushrooms, raw (for sauteed mushrooms)|
|1/2 cup||Cremini (Italian) mushroom (for sauteed mushrooms)|
|2 tbsp||Extra virgin olive oil (for sauteed mushrooms)|
|1 clove(s)||Garlic (for sauteed mushrooms)|
|1/2 tsp||Red pepper flakes (for sauteed mushrooms)|
|1/4 tsp||Rosemary, dried (for sauteed mushrooms)|
|1/4 tsp||Sage, ground (for sauteed mushrooms)|
|1/4 tsp||Cilantro (coriander) (for sauteed mushrooms)|
|1 pinch||Sea salt (for sauteed mushrooms)|
|1 dash||Black pepper (for sauteed mushrooms)|
Combine the yogurt and water with chickpea flour, honey, turmeric, cumin, black pepper, salt and freshly grated ginger in a bowl. Whisk the mixture and make a smooth batter without any lumps. Taste for seasoning.
Add the yogurt mixture to large heavy based/non stick pan and cook on medium heat, stirring continuously for 30-40 minutes till mixture becomes thick and has the consistency of soft dough. Remove from heat and transfer to 6” greased baking pan, smooth the top with rubber spatula. Put the pan in the fridge for 30 minutes to set.
Once the chickpea polenta is set, cut it into desired size squares. Heat the oil in the pan and add the chickpea squares, sear till you get crispy crust on all sides.
Heat olive oil in a large saucepan. Add the mushrooms and let them cook on high heat for 4-5 minutes until they start caramelizing. Now add herbs, garlic, red pepper flakes, salt, pepper and mix them well. Cook for another 1-2 minutes. Take saucepan off the heat. Serve with crispy chickpea polenta squares. Garnish with sliced radishes, coconut flakes and pomegranate seeds.