Serves 4
Soak chickpeas overnight
1/2 cup (100 g) dried chickpeas, soaked in water overnight
1 medium organic onion, cut in half lengthwise
3 t0 4 crushed organic garlic cloves
6 cups (1440 g) water
3 Tbs. (45 g) tahini
juice of 2 organic lemons
1 large minced organic clove of garlic
2 Tbs. (30 ml) olive oil
dash of cayenne pepper
1 1/2 Tbs. (20 ml) coconut oil or ghee (not dairy-free)
1 cup (200 g) teff
1 tsp. (5 g) cumin seeds
2 organic leeks, white and light green parts, thinly sliced
black pepper to taste
handful of parsley leaves for garnish
A. Can be done the day before...
1. Drain the chickpeas.
2. Place them with the onions, garlic, and water in a soup pot.
3. Bring to a boil over high heat.
4. Reduce heat and simmer for about 30 minutes.
5. Strain the broth, reserving the liquid and the beans separately.
6. Discard the rest of the solids.
B.
7. Keep the broth warm if you are making the polenta right away.
7. If it was done the day before, reheat the broth.
C. Sauce:
1. Combine the tahini, half of the lemon juice, minced garlic, 1 Tbs. (15 ml) oil, pinch of sea salt, and the cayenne pepper in a small bowl.
2. Mix until smooth and add 1/4 cup (50 g) of the chickpea broth.
3. Stir to form a smooth, runny sauce.
4. Set aside.
D. Teff:
1. Melt about 1/2 tsp. (2,5 ml) coconut oil or ghee in a saucepan over medium heat.
2. Add the teff and stir for 1-2 minutes.
3. Stir in the remaining lemon juice for a minute.
4. Add 3 cups (720 ml) chickpea broth to a boil.
5. Reduce and simmer, partially covered, for 15-20 minutes, until it looks creamy.
6. Stir often.
7. Remove from the heat and stir in the remaining oil.
8. Set aside.
E. Leeks:
1. Melt the remaining coconut oil in a sauté pan over medium heat.
2. Add the cumin seeds and stir for a minute.
3. Add the leeks and black pepper to taste.
4. Sauté about 7-8 minutes until the leeks are soft.
5. Add the chickpeas, stir to coat, and let them warm through.
6. Add the tahini sauce, stir to combine, and cook for 2 minutes.
7. Add 1/4 cup (50 g) chickpea broth and cook another 2 minutes until creamy.
F. Serve:
1. Put some teff polenta in individual bowls.
2. Top with the leek and chickpea mixture.
3. Garnish with parsley.
4. Serve hot.
-modified Simply Vibrant
