Tomato Sauce with Garbanzo Beans over Roasted Cauliflower and Polenta
October 21, 2010 § 6 Comments
I wasn’t able to find the cranberry beans used in this recipe, so I went with an old favorite today – garbanzo beans. I used a leek instead of the fennel because I couldn’t find fennel at the farmer’s market, but I think that would have added something interesting. I also added roasted cauliflower to round out the meal.
Tomato Sauce with Garbanzo Beans over Roasted Cauliflower and Polenta:
adapted from Our Home Works
– 1 yellow onion – mine was huge, definitely use more than one if it isn’t large enough
– 4 cloves of garlic
– 1 leek
– 4 Tbs of Olive Oil
– 1 28 oz can of Whole Tomatoes
– 2 Tbs of dried Marjoram
– 2 heads of cauliflower – I used one but I won’t have much leftover
– 1 1/2 cup dried polenta
– 2 cups cooked garbanzo beans
Dice the onion and leeks, mince the garlic. Heat 3 Tbs of oil in a high-walled skillet on medium. Add the onion, leeks and garlic to the skillet once it is pre-heated. Sauté the vegetables for about 5 minutes, until the onions begin to look translucent. Add the tomatoes (including the juice), the parsley and 1 Tbs of the marjoram to the skillet and stir. Bring heat to low. Let this simmer for 1.25-1.5 hours.
Pre-heat the oven to 375 degrees F. Prepare your cauliflower when the bisque has 25 minutes left. Brush a baking sheet with olive oil. Cut your cauliflower into florets and place on the baking sheet in a single layer and cover with a light layer of olive oil or cooking spray. Cover with the other Tbs of marjoram and roast for 35 minutes.
I submitted this dish to Meatless Mondays!