Chickpea Puttanesca with Creamy Polenta | Recipes.com.au
Chickpea Puttanesca with Creamy Polenta: Heat the oil in a frypan over medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant.
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Ingredients
- 1 tbsp olive oil
- 3 tsp garlic paste
- 4 anchovies in oil, drained, chopped
- 2 tbsp salted capers, rinsed
- 150 g black olives, halved if large
- 1 long red chilli, seeds removed, chopped
- 1 tsp dried oregano
- 400 g can chopped tomatoes
- 400 g can chickpeas, drained and rinsed
- 750 mL salt-reduced chicken stock or vegetable stock
- 170 g polenta
- 300 mL NESTLÉ CARNATION Lite Cooking Cream
- 40 g finely grated parmesan
- 1/4 cup finely chopped chives
- 1 cup flat-leaf parsley leaves, chopped
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