Chickpeas alla Contadina al Eggplant
A sheet-pan Italian alla contadina with sauteed chickpeas, garlic and eggplant, finished with balsamic vinegar, fresh basil and parmesan, served over polenta.
Ingredients
Instructions
Drain and season the chickpeas, then saute them over medium-high heat until well browned, about 5 minutes.
Add the garlic and eggplant, cooking until softened, about 8 minutes.
Stir in the balsamic vinegar, fresh basil, extra virgin olive oil and parmesan for a final minute.
Cook the polenta separately, stirring until thickened.
Let the chickpeas simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.