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Creamy Polenta with Mushroom and Chickpea Ragù

This Creamy Polenta with Mushroom and Chickpea Ragù is fiber-rich, has a healthy dose of plant-based protein and is incredibly flavorful. A hearty vegan meal that also happens to be healthy and super cozy; it’s the perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian-Inspired, Mediterranean, Plant-based, Vegan
Servings 4

Ingredients
  

MUSHROOM AND CHICKPEA RAGÙ:

  • 2 Tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 cup finely diced carrots, tightly packed
  • 14 oz or 400 grams of mushrooms, chopped, I used half portobello, half oyster mushrooms
  • 6 big sundried tomatoes, rehydrated and finely chopped
  • 2 Tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 2 ½ cups water or vegetable broth
  • ⅔ cup red wine
  • 1 bay leaf
  • 1 ½ cup cooked chickpeas
  • 2 tsp coconut sugar
  • 1 tsp balsamic vinegar
  • 1 tsp sea salt or more to taste

POLENTA:

  • 3 cups unsweetened almond milk
  • 1 cups water
  • 1 cup instant polenta
  • 1 tsp sea salt, or more to taste

Instructions
 

MUSHROOM AND CHICKPEA RAGÙ:

  • In a medium/big pot, heat olive oil over medium heat.
  • Add the onion and sauté for 5 minutes, until translucid.
  • Add garlic, carrots, mushrooms, sundried tomatoes, and a big pinch of sea salt and sauté for 5 more minutes.
  • Add tomato paste, paprika, thyme, rosemary and basil. Sauté for 2 minutes.
  • Add water or vegetable broth, wine and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
  • Stir in the chickpeas. Let it simmer for 10 more minutes. The water/broth should be almost gone and the ragù should be thick by now.
  • Turn off the heat and add coconut sugar, balsamic vinegar and sea salt. Stir to combine. Taste and adjust seasonings.

POLENTA:

  • Add milk, water and sea salt to a medium pot. Bring to a boil.
  • Reduce the heat to low and slowly whisk in the polenta, always whisking to avoid any lumps.
  • Cook, stirring, until it becomes thick and creamy, about 5 minutes.
  • Divide into four bowls and top with the mushroom ragù and fresh parsley.
  • Enjoy this hearty meal!
Keyword chickpea ragù, creamy polenta, easy vegan dinner, healthy recipe, mushroom ragù, plant-based protein, vegan meal