Polenta with summer vegetable ciambotta and chickpeas

Ingredients

For 1 serving

• Polenta (cornmeal)45 g
• Cooked chickpeas120 g
• Bell peppers120 g
• Eggplant120 g
• Zucchini100 g
• Tomatoes120 g
• Onion30 g
• Basil4 g
• Extra virgin olive oil10 g
• Saltto taste

In season: July – September

Method

1. Bring the water for the polenta (about four times its weight) to the boil and salt it; pour in the polenta in a thin stream, whisking, and cook for 30 minutes over a low heat, stirring often, until soft and coming away from the sides.
2. Meanwhile wash all the vegetables: deseed the peppers and remove the pith, and cut them into roughly 2 cm pieces, along with the aubergine and courgettes; chop the tomatoes and slice the onion.
3. In a large pan heat the oil over a medium heat and fry the onion for 3 minutes, until soft; add the peppers and aubergine and cook for 5 minutes, stirring, then add the courgettes, tomatoes and a pinch of salt.
4. Cover and stew for 20 minutes over a medium-low heat, stirring now and then, until all the vegetables are tender and the sauce has thickened.
5. For the last 5 minutes add the rinsed cooked chickpeas and the basil leaves; season with salt and serve the ciambotta with the polenta.