Curry Grilled Vegetables with Chickpeas and Creamy Polenta

Curry-spiced grilled vegetables and creamy polenta come together in this dish to make a hearty and filling meal. It's great for dinner during the week or having people over.

Ingredients:

• 1 cup chickpeas, cooked
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• Salt and pepper to taste
• 1 cup polenta
• 3 cups vegetable broth
• 1/4 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• Fresh parsley for garnish

Instructions:

Warm the grill up to a medium-high level

Add the eggplant, bell peppers, zucchini, and chickpeas to a bowl

Add the olive oil, curry powder, salt, and pepper

Toss the vegetables until they are well covered

Grill vegetables for 5 to 7 minutes on each side, or until they are soft and a little charred

At the same time, heat vegetable broth in a saucepan until it boils

Turn down the heat and slowly whisk in the polenta

Stirring often, cook for about 15 to 20 minutes or until it thickens

Mix heavy cream, butter, minced garlic, and salt to taste into the polenta until it is smooth and creamy

Put grilled vegetables on top of creamy polenta and sprinkle fresh parsley on top

Have fun!