Mediterranean Vegetable Ragout with Coconut Milk Polenta

Serves: 4

Vegetable Ragout

2 Tbsp olive oil
8 ounce mushrooms, chopped
1 and 1/2 cups onion, chopped
1/2 tsp salt

1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp red pepper flakes
1/2 tsp ground coriander
1/8 tsp ground cinnamon
1/4 tsp black pepper powder
3/4 tsp salt
1 tsp garlic, chopped

1 Tbsp balsamic vinegar
2 cups cooked chickpeas (made from 3/4 cup dry chickpeas)
1 and 3/4 cup tomatoes, chopped
4 and 1/2 cup zucchini, chopped (yellow or green or both)

4 and 1/4 cup eggplant, chopped (1 large eggplant)
1 and 1/4 cup red bell pepper chopped (1 red bell pepper)

1/2 cup sun-dried tomatoes, chopped

3/4 cup water

1/4 cup fresh basil, chopped

Heat olive oil in a large sauce pan over medium heat, add mushrooms, onion and salt, cook for 4 minutes.

Add smoked paprika, ground cumin, red pepper flakes, ground coriander, ground cinnamon, black pepper powder, salt and garlic, cook for 2 more minutes.

Add balsamic vinegar, cooked chickpeas, tomatoes, zucchini, eggplant, red bell pepper, sun-dried tomatoes,  water, stir well to combine. Reduce heat to medium low and cover. Cook until vegetables are tender, stirring occasionally for 30 minutes.

Just before serving, stir in fresh basil.

Polenta

2 cups unsweetened coconut milk
3 cups water
1 Tbsp olive oil
1/2 tsp turmeric powder
1 and 1/4 tsp salt

1 and 1/4 cup cornmeal, fine ground

In a medium saucepan, combine water, coconut milk, olive oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 15 to 18 minutes.

Serve the ragout over the cooked warm polenta.

Source: toriavey
Taste Note: Tastes AWESOME