Light Basil Pesto Chickpea with Soft Polenta, Spinach & Green Beans
Ready in about 35 minutes, this bright chickpea and soft polenta dish is built for fat-loss phases — 574 kcal and 26g protein.
Ingredients
- 200g chickpeas
- 160g polenta
- 80g spinach
- 80g green beans
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the spinach and green beans, then measure out the sauce ingredients.
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2
Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.
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3
Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the spinach and green beans for 3-5 minutes until just tender with a little bite.
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6
Build the plate: soft polenta first, then the veg and chickpea, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.