I tried another new recipe today, courtesy of Cooking Light. This one is for a chickpea stew. The chickpeas and polenta are a nice subtle balance against the tangy tomatoes and lemon juice. I fell in love with polenta when I worked at P*ONG in New York...Pichet had a polenta and corn pudding that was to die for, although it doesn't seem to be on the menu anymore. It was delish. This particular recipe for the stew needs a little tweaking - I think it could use more cumin and pepper to kick it up a bit, but overall, a nice winter meal to warm you up on a cold night.
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