Moroccan Polenta Casserole
Creamy polenta, chickpeas, veggie come together with Moroccan spices to make an excited Sunday Supper! If you haven't tried a Moroccan dish before, I encourage you to venture out, you wion't be disappointed! This vegan, gluten free dish is hearty and very filling, just like any good casserole should be.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Moroccan Spiced Veggies
- 1 package of Tri-colored peppers and onions frozen
- 1 package of mixed veggies - zucchini squash, red onion, red pepper (frozen)
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1/2 tsp. tumeric
- 1/4 tsp salt
- 1 cup roasted butternut squash
- 1 package frozen califlower roasted with a pinch of salt
Moroccan Tomato and Chickpeas
- 28 oz can Whole Organic Fire Roasted Tomatoes
- 1 1/2 cans of garbanzo beans chick peas
- 1 tbs. cumin
- 1/2 tsp. ginger
- 1/2 tsp. smoked paprika
- 1/2 tsp. corriander
- 1/2 tsp tumeric
- 1/2 tsp. garlic
- 3 tbs. fresh parsley chopped
- 2 cups vegetable stock
- 1 1/2 cups water
- 1 cup quick cooking polenta I used de La estancia
- 1 tsp. cinnamon
- 10 dried apricots chopped
- 1/8 tsp. salt
- few cracks black pepper
Preheat oven to 425.
Roast butternut squash and frozen cauliflower for 30 minutes in 425 oven.
While veggie are roasting, start frozen veggies on the stove.
In a large saute pan, spray with nonstick spray and add frozen veggies. Allow to cook over medium heat.
Once veggies are cooking, start on tomatoes. In a large saucepan, add tomatoes, and spices listed under Moroccan Tomato and Chickpeas.Stir to combine, cook over medium low heat.
You will notice the frozen veggies give off a lot of water. I like to move the veggies tot he outside of the pan and let the water boil in the center for 4-5 minutes. The veggies continue to stay warm and the water will evaporate.
In a saucepan, add the vegetable stock and water and bring to a boil over medium high heat.
Once the water has mostly evaporated, turn the heat to low and add the spices for the Moroccan Veggies. Stir to combine. Cook an additional 4-5 minutes.
If you used whole tomatoes, you will have to blend the ingredients using an immersion blender or the regular blender, just use caution as the ingredients are extremely hot. If you don't want to mess with this step, just use crushed tomatoes.
Once tomatoes are all blended up, add back to heat and add chickpeas.Cook over low heat.
Take veggies out of the oven after 30 minutes and add to the veggie mixture. Stir to combine flavors. Turn oven to 350.
Once stock is simmering, turn off heat and add 1 cup polenta, slowly making sure to stir the entire time you are pouring the polenta into the water. Add cinnamon, salt, pepper and chopped apricots.
Layer the casserole: Tomato and chickpeas, polenta, veggies in as many layers as you prefer.
Bake at 350 for 10-15 minutes to allow flavors to come together and polenta to firm up a biit.
Serve hot or warm. Garnish with parsley.
Calories: 180kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Sodium: 507mg | Potassium: 476mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3115IU | Vitamin C: 26.7mg | Calcium: 102mg | Iron: 4.2mg