Chickpea “Polenta” Stew

Preparation info
  • Serves:

    2 to 4

    • Difficulty


    • Ready in

      40 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

This stew was inspired by our affinity for chickpea flour and the Ethiopian dish shiro wot. It yields a polenta-like stew that can be eaten as is (even for breakfast) or atop steamed veggies. Pair with pita wedges or rice for a more substantial meal.

Harissa is used in the base recipe, but this dish works with almost every other seasoning blend listed in the beginning of the Flavor Boosts chapter.