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
serves 5-6
– 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.

When the bisque is done simmering, pour the contents of of the skillet into a bowl. Ladle the bisque into a blender, probably in two batches, and puree for a few seconds. It should still be thick, but creamy. Return the bisque to the skillet and add the garbanzo beans. Heat on low for about 5 minutes.
Cook polenta according to package directions using water, stock or milk for the liquid. Serve tomato sauce over polenta and vegetables.

I submitted this dish to Meatless Mondays!

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