Crispy Chickpea Polenta

19 85 423
Ingredients Minutes Calories
Prep Cook Servings
45 min 40 min 2
Crispy Chickpea Polenta
Health Highlights


1 1/2 cup Greek yogurt, plain, 5% M.F., Liberte
1 cup Water
1/2 cup Chickpea flour
1 tbsp Honey, raw (can use agave)
1 tsp Turmeric, powder
1 tsp Cumin
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 dash Rosemary, dried (for sauteed mushrooms)
1 dash Sage, ground (for sauteed mushrooms)
1 dash 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.

Sauteed Mushrooms

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.

Nutrition Facts

Per Portion

Calories 423
Calories from fat 217
Calories from saturated fat 61
Total Fat 24.1 g
Saturated Fat 6.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 13.3 g
Cholesterol 38 mg
Sodium 2556 mg
Potassium 427 mg
Total Carbohydrate 33 g
Dietary Fiber 4.1 g
Sugars 17.1 g
Protein 20.8 g

Dietary servings

Per Portion

Meat Alternative 1.1
Milk Alternative 0.9
Vegetables 1.0

Energy sources