1 Tbsp olive oil
1/2 smallish onion, chopped
3 cloves garlic
1 tsp ground coriander
1/2 tsp salt
1/2 dried chipotle pepper
2 tsp tomato paste
1 bunch swiss chard or spinach leaves, torn into bite-size pieces
1 can chickpeas, undrained
1/3 cup water
1 splash coconut milk (optional)
1 tube polenta
Rinse the swiss chard leaves by swishing them around in a large bowl of water. Slice the polenta into 1/4 inch slices, spray with olive oil, and grill or bake until golden. Smash the garlic with the coriander, salt and chipotle in a mortar and pestle until a paste is formed (or use a food processor, or just mince everything up really finely). Mince the onion.
Heat the olive oil over medium-high heat and add the onion, sauteing until golden. Add the garlic & tomato paste and cook for another minute or so. Add the swiss chard, chickpeas + liquid and water and simmer for 10-15 minutes, or until the liquid has mostly evaporated. Add the coconut milk and heat through.
Spoon the chickpea mixture over the polenta slices and consume!
