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Sun Dried Tomato and Parmesan Polenta with Crispy Chickpeas

Michele Sidorenkov, RDN
  • 25 minutes
  • Serves 2

INGREDIENTS

1/2

chickpeas (3/4 cup)

8 oz

Mushrooms

1

Shallot, medium

3 tbsp

Sun dried tomatoes, oil packed

1 tbsp

Thyme, fresh

1 1/2 cups

Vegetable broth, low-sodium

1 cup

Polenta

1/3 tsp

Salt

2 tbsp

Olive oil

1/2 cup

Parmesan