Vegetarian Pumpkin Polenta With Spinach And Cannellini Beans Recipe

Name: Vegetarian Pumpkin Polenta with Spinach and Cannellini Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 100 g Kale Leaf; 100 g Garlic - Single Clove; 1 Kg Freshos Polenta Bramata; 500 ml Bertolli Extra Virgin Olive Oil; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 pack (100 g) Popular Essentials Black Pepper; 80 g Knorr Vegetables Stock Cubes; 400G Chtoura Foods Boiled Chickpeas In Brine; 100 g Agro Mantra Cinnamon Powder /Dalchini

Fusion cuisine

Vegetarian Pumpkin Polenta with Spinach and Cannellini Beans recipe

About this recipe

A hearty and diabetic-friendly dinner featuring creamy pumpkin polenta topped with sautéed spinach and cannellini beans, seasoned with nutmeg for a warm, comforting flavor.

Ingredients

100 g Kale Leaf
100 g Garlic - Single Clove
1 Kg Freshos Polenta Bramata
500 ml Bertolli Extra Virgin Olive Oil
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 pack (100 g) Popular Essentials Black Pepper
80 g Knorr Vegetables Stock Cubes
400G Chtoura Foods Boiled Chickpeas In Brine
100 g Agro Mantra Cinnamon Powder /Dalchini

Instructions

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Add 2 minced garlic cloves and sauté for 3 to 4 minutes until fragrant.
3. Stir in 400 g canned chickpeas (drained and rinsed) and 2 cups chopped kale, cooking until heated through and the kale is wilted.
4. Season the mixture with 1/4 teaspoon cinnamon powder, salt, and pepper to taste.
5. In a separate pot, heat 500 ml vegetable stock and prepare 200 g polenta according to package instructions.
6. Serve the polenta topped with the kale and bean mixture for a satisfying meal.