vegan chickpea mushroom tomato stew with polenta

Step 1

First, prepare the stew. In a medium nonstick pot, combine the olive oil and garlic over medium-high heat. Allow to sizzle for about 1 min (be sure that the garlic doesn't burn!) then add in your sliced mushrooms.

Step 2

Season with herbes de provence and salt, and saute for 5-7 minutes until mushrooms are softened and fragrant.

Step 3

Add in the white wine, and allow it to evaporate, stirring often.

Step 4

Now, drain the chickpeas and add them in, followed by the can of tomatoes. Add a pinch of sugar, more seasoning as needed, and turn heat down to low.

Step 5

Cover, and simmer stew for 30-45 minutes until thickened and savory.

Step 6

When almost ready to serve, prepare the polenta.

Step 7

In a large nonstick pot, heat the milk and water to boiling. Add in the polenta, stirring constantly, until the mixture thickens and turns creamy (about 5 minutes).

Step 8

Remove from heat, and stir in the Earth Balance, and salt and pepper as needed. Polenta solidifies quickly, so work fast! Either pour into a large platter and top with the chickpea stew to serve family-style, or divide polenta among 4 bowls and top with chickpeas.