If you’re craving a hearty, gluten-free meal that’s both comforting and full of flavor, chickpea polenta with olives could be your new go-to recipe. This savory spin on traditional polenta swaps out cornmeal for chickpea flour, giving you a protein-packed delight that pairs perfectly with tangy olives. Plus, it’s easier to make than you might think. Let’s walk through each step together so you can whip this dish up in your own kitchen without breaking a sweat.
You’ll also love that chickpea polenta holds its firm shape once cooled, making it easy to slice or grill for future meals. Whether you’re serving it as a light lunch or dressing it up for dinner, prepare to have your taste buds happily surprised.
Ingredients
- 2 cups chickpea flour (sometimes labeled as garbanzo bean flour)
- 4 cups water (feel free to use vegetable broth for extra flavor)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pitted olives, sliced (Kalamata or green olives work well)
- Optional toppings: grated cheese substitute, fresh herbs, cherry tomatoes
Directions
Combine the flour and water
- In a medium pot, whisk together your chickpea flour and water (or broth). Whisk well so there are no lumps.
- Turn the heat to medium-low, continuing to stir as the mixture begins to thicken.
Stir and simmer
- Add olive oil, salt, and black pepper once the polenta starts looking smooth and creamy.
- Keep stirring for about 10 to 12 minutes, or until it reaches a thick, almost dough-like consistency.
Add the olives
- Gently fold in the sliced olives. Make sure they’re evenly distributed so every bite has a bit of that briny goodness.
Transfer and chill
- Pour the polenta mixture into a lightly greased baking dish or pan. Use a spatula to smooth the top.
- Let it cool for at least 30 minutes, or until it’s firm enough to slice. You can pop it in the fridge to speed things up.
Serve or store
- Slice and serve right away, or store covered in the fridge for up to three days.
- If you prefer a crispy edge, pan-fry each slice in a little olive oil before serving.
Nutrition Facts
Below is a rough estimate of the nutrition per serving (about 6 servings total):
| Nutrient | Approx. Amount |
|---|---|
| Calories | 220 |
| Protein | 10g |
| Carbohydrates | 30g |
| Fat | 6g |
| Fiber | 5g |
| Sodium | 450mg |
These numbers can change based on the exact olive variety and any toppings you add. Either way, you’re getting a filling meal that stays gluten-free and still tastes amazing.
Final thoughts
Chickpea polenta with olives is a comforting, versatile pick for anyone following a gluten-free diet. It makes a perfect centerpiece for lunch or dinner, and you can dress it up with all sorts of toppings. Whether you keep it simple for a busy weeknight or embellish it with roasted veggies for a special occasion, you’ll be delighted by how flexible this recipe can be.
Planning to give it a try soon? Feel free to experiment with fresh herbs or a sprinkle of cheese substitute for extra flair. Once you’re comfortable with the basic method, you’ll see just how easy it is to adapt and make it truly your own.
Frequently Asked Questions (FAQs)
Can I use canned chickpeas instead of chickpea flour?
- Unfortunately, regular canned chickpeas don’t replace chickpea flour here. You’ll need the ground flour to achieve the proper polenta-like consistency.
How do I store leftovers?
- Slice the polenta and place it in an airtight container in the fridge. It stays fresh for up to three days. To reheat, pan-fry or microwave it until warm.
Do I have to use olives?
- Not at all. While olives add a nice briny flavor, you could swap them for roasted garlic, sundried tomatoes, or even chopped spinach if that’s more your style.
Is this recipe suitable for vegans?
- Yes, provided you choose olives and toppings that fit your vegan preferences (like skipping dairy cheese). Chickpea flour is naturally vegan, so you’re all set to enjoy.
Gluten-Free Recipe for Chickpea Polenta With Olives
Ingredients
2 cups chickpea flour (sometimes labeled as garbanzo bean flour)
4 cups water (feel free to use vegetable broth for extra flavor)
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pitted olives, sliced (Kalamata or green olives work well)
Optional toppings: grated cheese substitute, fresh herbs, cherry tomatoes
Directions
- Combine the flour and water
- In a medium pot, whisk together your chickpea flour and water (or broth). Whisk well so there are no lumps.
- Turn the heat to medium-low, continuing to stir as the mixture begins to thicken.
- Stir and simmer
- Add olive oil, salt, and black pepper once the polenta starts looking smooth and creamy.
- Keep stirring for about 10 to 12 minutes, or until it reaches a thick, almost dough-like consistency.
- Add the olives
- Gently fold in the sliced olives. Make sure they’re evenly distributed so every bite has a bit of that briny goodness.
- Transfer and chill
- Pour the polenta mixture into a lightly greased baking dish or pan. Use a spatula to smooth the top.
- Let it cool for at least 30 minutes, or until it’s firm enough to slice. You can pop it in the fridge to speed things up.
- Serve or store
- Slice and serve right away, or store covered in the fridge for up to three days.
- If you prefer a crispy edge, pan-fry each slice in a little olive oil before serving.
