Chickpea polenta, an easy, original, and tasty alternative to the classic polenta made with cornmeal that is ready in 15 minutes!
In this case, chickpea flour is used, giving the polenta a softer and smoother texture compared to the classic recipe. It can be served soft with vegetables and cheeses or dried and fried or grilled.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 194.13 (Kcal)
- Carbohydrates 29.07 (g) of which sugars 5.43 (g)
- Proteins 11.22 (g)
- Fat 3.35 (g) of which saturated 0.35 (g)of which unsaturated 2.25 (g)
- Fibers 5.46 (g)
- Sodium 526.53 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Chickpea Polenta Ingredients
- 7 oz chickpea flour
- 4 1/4 cups water
- 1 tbsp coarse salt
- to taste black pepper (if opting for frying)
Tools
- Sieve
- Pot
- Whisk
Chickpea Polenta Recipe
Disclaimer: The “Tools“ section contains affiliate links.
Find this recipe in the collection Sweet and Savory Vegan Recipes, Over 50 Ideas for All Tastes.
Start preparing the chickpea polenta by bringing 1 liter of water to a boil and salting it with coarse salt.
With this amount of water, you’ll get fairly compact polenta; if you want it less dense, add 100-150 ml more water.
Place the chickpea flour into the pot with the boiling water, sifting it.
Cook the polenta over low heat, stirring continuously with a hand whisk for 10-12 minutes.
You can eliminate any remaining flour lumps with an immersion blender.
Season the polenta to taste with freshly ground black pepper.
Serve the chickpea polenta immediately, accompanied by sauces or vegetables.
Spread the polenta on a baking sheet lined with parchment paper, smoothing it with a spatula to a thickness of about half a centimeter (but you can go up to 1cm).
Let it dry for 40 minutes.
At this point, turn the polenta over and let it dry on the other side as well.
Cut it into strips, squares, or circles and cook it in your preferred way:
– on a grill for a couple of minutes on each side,
– in a pan until a nice golden crust forms,
– in a fryer at 356°F (180°C) for about 3 minutes.
Chickpea Polenta
Consult this section to clear up any doubts you might have; if you don’t find the answer to your question, comment or write to me using the form below.
If you love chickpeas and especially hummus, don’t miss the dedicated collection Chickpea Hummus, Original Recipe and Variants.
Can I add cheese to the polenta?
Yes, I have tried both adding Parmesan and melting Gouda, and it turned out great in both cases.
How long does it keep?
If you prefer the classic consistency, it should be eaten immediately, but if you want to grill or fry it, you can keep it for a couple of days in the refrigerator in an airtight container.
Can I use other legume flours?
Absolutely yes, it works great with lentil flour or pea flour as well.
You can serve this polenta with Tomato Stew with Meat and Sausage.
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