Oregano Chickpea and Polenta Skillet

Ingredients

• 120 g polenta
• 400 g canned chickpeas
• 200 g tomato puree
• 1 onion
• 1 tsp garlic powder
• 2 tsp oregano
• 30 g butter
• 1 beef bouillon cube
• 1 tbsp rapeseed oil
• to taste salt
• to taste black pepper

Instructions

1. 1

   Cook polenta in 500 ml water with bouillon cube, stirring often, about 20 minutes. Finish with butter, salt, and pepper.

2. 2

   Meanwhile, sauté diced onion in oil until soft. Add garlic powder, oregano, tomato puree, and drained chickpeas.

3. 3

   Simmer 10-12 minutes until thickened; season with salt and pepper.

4. 4

   Spoon stew over polenta and serve hot.