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Curry Grilled Vegetables with Chickpeas and Creamy Polenta
Ingredients
- Polenta
- 2 cups water
- 2 cups vegetable broth
- ¼ teaspoon sea salt
- 1 cup polenta
- 2 tablespoons butter
- Vegetables
- 1 medium zucchini
- 1 red pepper
- 1 tablespoon olive oil or melted coconut oil
- 2 to 3 teaspoons curry powder
- ½ cup cooked chickpeas, drained and rinsed
- Feta and cilantro, garnish
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