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Kind of a weird post today.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

And not just because this is one giant bowl of health you are looking at, but more because of that giant scar on the guy in the photo above.

You know how some people hate their scars and try to cover them or do their best to make sure they heel as pretty as possible? Well, I am not like that. Personally, I love scars. I think they tell a story, give you character and memories. Bad or good.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

However, I am in no way a tattoo person. Actually I really do not like them, mostly because I have a fear of getting super old and having this faded + ugly thing on my skin that I totally regret. Not to mention that I am a person who goes through phases and every few weeks I get sick of something. For me that means a food or a bowl or a color,  you get the point.

Scars are different. I promise that this post was not meant to be about scars, but as I was staring at that first photo it kind of got my thoughts turning, so here I am telling you all about why I love them.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

If you have ever met any of my siblings than you know that they have scars on multiple parts of their body, some a lot more than others. Red and Asher are the exceptions. Brendan and Malachi (also known as Kai) take the lead. They are also the two toughest kids I will ever meet.

The arm in the above photo is actually not even a sibling, but more of an adopted one. BUT I was sort of with him when that he got this scar and all I have to say is that it was gross. It had to have hurt like hell and well… bones where showing. Not pretty.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

With every scar there is a story. Like the one above my eyebrow that I got when I was baby or Kai’s scar the size of a large foot running across his hip and up his butt or Brendan’s scars on his knees, his face and… ok, just all over.

While most of the stories are really kind of scary they are still memories that separate you and make you, you. Not sure that makes any sense at all, but it’s the way I think and I personally love hearing about how people got their scars.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

Also, since I am almost constantly around snowboarders that are training for things like the Olympics, I tend to see a lot of crazy scars.

Still though, my younger brother Kai has beat them all out. The whole, having to have his hip replaced at thirteen, kind of takes the cake every time. Hoping it stays that way since the scary stuff is NEVER fun to live through.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

Oh and you should know, that while I can be daring, I have almost zero scars compared to my brothers. Most of the ones I do have are from the oven. It always wins.

Ok, that and I should probably use an oven mitt a little more, but I forget and I sort of have hands of steel now.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

Ok, but let’s talk about pretty things now.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

Like these bowls.

I am in love with these bowls.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

Alright fine, obviously I am in love with the food in the bowls, but I know you guys know that by now.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

This is everything I could want in a meal. It’s colorful, easy, quick, ridiculously healthy, a little spicy and I mean… there is pan-fried polenta going on. So good.

The BBQ sauce is heavy on the Cajun spices because lately I am really feeling those, but if you want to tone down the heat just a tad, reduce the spices a bit. If chickpeas are not your thing, shrimp would be so good, as would chicken. I gave the chicken version to everybody who does not eat beans, which is basically everyone but me. The ranch hummus adds the perfect bit of coolness to the bowls and the asparagus? Well, I am just really feeling springy these days. Like all I want is Spring. Spring colors, spring food, spring weather!

Bring it on… too bad it won’t actually be HERE for 3 more months.

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 Servings
Calories Per Serving: 829 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Ranch Hummus

Bowls

Instructions

  • To make the hummus add the beans, tahini, greek yogurt, lemon juice, garlic, parsley, dill, onion powder, chives, pepper and salt to the bowl of a food processor. Puree the mixture until smooth, scrapping down the sides if necessary. With the machine running stream in the olive oil until smooth. Taste and season with salt and pepper if desired. Place in the fridge until ready to use.
  • For the bowls, preheat the oven to 400 degrees.
  • Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. Remove and chop into thirds.
  • While asparagus are roasting, add the BBQ sauce, creole seasoning, cajun seasoning and a pinch of cayenne to a glass measuring cup. Place the chickpeas in a medium bowl and toss with half the BBQ sauce or enough to completely coat the chickpeas. Reserve the remaining sauce.
  • Heat a medium sized skillet over medium heat. Add 1 tablespoon olive oil and the polenta slices. Let them sit undisturbed for 5 minutes. Flip and sear another 5, or until lightly crisped and golden on both sides. Remove and keep warm.
  • To the skillet add the chickpea mixture and cook for about 5-10 minutes or until the BBQ sauce has a thick + sticky coating over the chickpeas. Remove from the heat and stir in one more tablespoon of the BBQ sauce.
  • To assemble place some arugula in the bottom of you bowls. Add the warm + crispy polenta rounds. asparagus, tomatoes, warm BBQ chickpeas and avocado slices. Add a dollop of the Ranch Hummus and sprinkle the cheddar cheese or parmesan cheese on top. Serve with the remaining BBQ sauce.
View Recipe Comments

Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus | halfbakedharvest.com

So for now, and probably for a while, this is as close as I am going to get. But hey, I’ll take it.

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Comments

  1. Made this tonight for dinner. It was marvelous – and much simpler to make than I anticipated! Excellent recipe, and great instructions!

  2. I made this for my family the other day! It was sooo delicious, especially those chickpeas. Even got my brothers to eat it. Thanks for the awesome recipe!

  3. This is the first time I have been on your blog- what beautiful bowls! I have some pretty weird scars too, and it’s funny because now that I think about it, I don’t really think about my scars that often. They’re more of an occasional ‘oh, that happened’ thing, even if the event was, like you said, something that ‘makes me me’. I have some polenta in my kitchen and this sounds amazing so I think this is what I’m going to make for dinner tonight… 🙂

  4. Hi there! Love the recipe.

    Just a quick question — I don’t know what ‘tube polenta’ is (it might be an American thing?) so would you recommend making up a batch of instant polenta or something else?

    1. Yup! That will work great! Hope you love this and thanks!

      Oh and let me know if you have any more questions.

  5. More vegan friendly recipes please. I really love your cooking style but I am only able to work with a handful of recipes. Everything I’ve made from here has been a hit. I would love to see more easly veganizable recipes like this!

    1. So happy you loved this and I will be adding some more vegan recipes soon (or easily turned vegan)!
      Thanks Ashley!

  6. What a beautiful, delicious meal!! I’m ADDICTED to this ranch hummus! Having it for lunch right now, and I know it will be my go-to hummus recipe from now on! Thanks!

  7. This is without a doubt our new favourite dinner, we are making it right now for the third time in just a few days! Chickpeas are the best!

  8. Hubby made this tonight. Was doubtful about the BBQ garbanzos, loved the hummus and this is SURE to be a household Regular Repeat Performer. Good stuff!

  9. Such a lovely combination of color and texture and flavor. I want this, double the polenta!!

  10. I eat approximately 95% of my meals out of bowls! I’m obsessed with vegan bowls of deliciousness. I’m aways looking for ways to jazz up my “Buddha Bowls” or put an international spin on them.

    This looks awesome. And I love polenta -so underused and underrated!

  11. Scars tell the story of our lives, and our strength 🙂

    My gosh that bowl looks good! I want to jump through the screen and eat it right now!

  12. Wanted to report that I made this for lunch yesterday and it was soooo good. I prepped as much as I could in advance, made the hummus, mixed together the bbq sauce and sauteed the chick peas and broiled the asparagus (to save time). Then went to a spin class. After class I warmed the chick peas and asparagus and fried the polenta and assembled my bowl. YUM!!!!!!!! Love it. Can not wait for lunch today.
    Thanks for posting!

  13. Why have I never thought of chickpeas + BBQ?? Definitely trying this! I always have polenta, BBQ sauce, and chickpeas on hand, so this is one of those “hmmm…I don’t have many groceries…so what can I make?” recipes :-). Will try this soon! I’m going to make your mango salsa short ribs in lettuce wraps next week. My husband loves short ribs…as do I!