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Creamy Amaranth Polenta and Chickpea Marinara


1 tablespoon olive oil
1 small white or yellow onion, diced
1 tablespoon sugar
4 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon crushed thyme
½ teaspoon salt
Dash crushed red pepper
1 28-ounce can fire-roasted, diced tomatoes (or regular diced tomatoes)
¼ cup tomato paste
1½ cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
3 cups low-sodium vegetable broth
½ cup salt
1½ cups amaranth
⅔ cups almond or soy milk
2 heaping tablespoons nutritional yeast
½ teaspoon garlic powder
Black pepper to taste



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