Lemony teff polenta with tahini, leeks, and chickpeas from Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking (page 75) by Anya Kassoff

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas soak overnight.

  • dinnermints on March 30, 2023

    Great flavors - the sweetness of the leeks with the nutty tahini is lovely. I used 2 cups cooked chickpeas and subbed chicken broth for chickpea broth. Used 1/2 T olive oil in the tahini sauce, 1/2 tablespoon coconut oil total in the teff, and 1 T olive oil (forgot to use coconut oil) in the leeks. Added 1/2 tsp salt to teff and another 1/2 tsp to the leeks. The texture and flavor of the teff polenta was also delicious and a good pairing. Served with some shaved parmesan on top. Would make again.

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