Chickpea & Kale Primavera over Polenta

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Guest Post by Nikki Hurst

This hearty, fibrous, and nutritious dish is rich in many fertility-boosting nutrients: iron, folate, Fertility Fats (Omega-3, Mono/Polyunsaturated fats), anti-oxidants, as well as lycopene. This loaded dish is satiating and even better re-heated. Enjoy!

½ tsp salt
1 cup organic polenta (cornmeal)
1/3 cup nutritional yeast (optional, for flavour)
freshly ground pepper

*Primavera Sauce
1 bunch of kale
2 tbsp organic, cold-pressed olive oil
1 small yellow onion, chopped
3 cloves of garlic, minced
1 can organic whole plum tomatoes, in liquid
2 cans organic chickpeas
1 cup of low-sodium vegetable broth
½ tsp cumin
½ tsp smoked paprika
2 tsp fresh lemon juice
3 tbsp chopped kalamata olives
freshly ground pepper to-taste

Polenta: bring 1 litre of water and salt to a boil, whisk in polenta, reduce heat, and simmer until smooth and thick (about 20-25 minutes). Stir occasionally.
Remove from heat, stir in nutritional yeast, add pepper to taste, and set aside. Cover to keep warm

Primavera: Tear kale leaves from stems and center ribs (tough and bitter!). Wash well, and chop roughly.Heat olive oil in cast-iron pan (cast-iron adds natural iron to your foods!) and add onions and garlic. Sauté until soft (a few minutes). Add the tomatoes with liquid, beans, broth, kale and spices. Bring to a simmer, and cook uncovered until kale is tender (10-15 minutes). Break tomatoes up with a fork and stir.

Plate the polenta and spoon the primavera on top. Add more pepper-to taste.

Nikki Hurst is a Holistic Nutritionist at The Movement Studio and founder of Veganomical Living, specializing in Plant-Based Diets for women pre-conception to postpartum. Also educated in the areas of hormonal imbalance, digestion, inflammation, candidiasis, fatigue and dysglycemia, Nikki is a firm believer in nutritional medicine, preventative medicine, and the psycho-spiritual connection between mind, body, spirit and health..

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