1 1/2cupscooked chickpeasor 1 can chickpeas, drained and rinsed
For the polenta:
3cupslow-sodium vegetable broth
2/3cupsalmond or soy milk
2heaping tablespoons nutritional yeast
Black pepper to taste
To make the marinara, heat the olive oil in a medium pot over medium-high heat. Add the onion and sugar. Saute and brown the onions for 5-7 minutes, or until they're golden. (Add a few tablespoons of water as you go if the onions start to stick to the bottom of the pot.) Add the garlic and saute for two minutes. Stir in the oregano, thyme, salt, red pepper, tomatoes, tomato paste, and chickpeas. Simmer, uncovered, for 10 minutes. Remove from heat.
To prepare the polenta, bring the broth and salt to boil in a medium sized pot. When it boils, whisk in the amaranth and reduce the heat to medium low. Cook, uncovered, stirring frequently for 20-25 minutes, or until the mixture is thick and a bit bubbly. Stir in the plant-based milk, nutritional yeast, garlic, and pepper. Simmer for another 5 minutes, or until the polenta has a thick texture and the amaranth is chewy yet tender, adding an extra splash of milk if it becomes overly thick.
Divide the amaranth into four bowls and top each with a cup of chickpea marinara. Serve.
Leftover marinara will keep in an airtight container in the fridge for up to 5 days.