Name: Blistered Tomatoes and Chickpeas on Creamy Polenta
Prep time: 20 min
Cook time: 25 min
Yield: 2
Ingredients: 270g cherry tomatoes on the vine; 400g tin chickpeas, roughly drained (a little bit of liquid is welcome); 4 garlic cloves, unpeeled; 2 tbsp olive oil; 500ml vegetable stock; 150g polenta; Generous knob of vegan butter (or butter, if you don’t need it to be vegan); 3 tbsp nutritional yeast or finely grated parmesan, plus extra to serve; Handful basil leaves

VMG Recipes