Amaranth Polenta & Chickpea Marinara

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Garlic

  Raw

  4 cloves, minced or 12g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Tomato paste

  Canned, without salt added

  4 tbsp or 64g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ½ cup or 360g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Amaranth

  Uncooked

  1 cup or 193g

• Almond milk

  Plain

  ⅔ cup or 160g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the olive oil in a medium pot over medium-high heat.
2. Add the diced onion and sugar, and sauté until the onions are golden, about 5-7 minutes. Add a few tablespoons of water if needed to prevent sticking.
3. Add the minced garlic and sauté for another 2 minutes. Stir in the oregano, thyme, salt, red pepper flakes, diced tomatoes, tomato paste, and chickpeas. Simmer uncovered for 10 minutes, then remove from heat.
4. In a separate medium-sized pot, bring the vegetable broth and a pinch of salt to a boil. Whisk in the amaranth and reduce heat to medium-low. Cook uncovered, stirring frequently, for 20-25 minutes until thick and bubbly.
5. Stir in the almond milk, nutritional yeast, garlic powder, and black pepper. Simmer for another 5 minutes until the polenta is thick and the amaranth is tender, adding more milk if needed.
6. Serve the amaranth polenta in bowls topped with a scoop of chickpea marinara.

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