Name: Chickpea fries with pea pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 1/4 cup chickpea flour; 2 3/4 cup water; 1 1/2 cup mixed vegetables carrots and baby marrows, grated; 1/4 cup red onion finely chopped; 1/4 cup spring onions finely chopped; 2 tbsp olive oil; 1 tsp vegetable stock; 1 tsp dried mixed herbs; salt and black pepper; dried chilli flakes optional; 1 1/2 cup peas blanced; 1/2 cup fresh lemon juice; 1/2 cup fresh basil; 1/4 cup fresh mint; 1 garlic clove; 2 tbsp olive oil; 2 tbsp nutritional yeast; pinch sea salt

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Ingredients (18)

For the chickpea fries

2 1/4 cup	chickpea flour
2 3/4 cup	water
1 1/2 cup	mixed vegetables — carrots and baby marrows, grated
1/4 cup	red onion — finely chopped
1/4 cup	spring onions — finely chopped
2 tbsp	olive oil
1 tsp	vegetable stock
1 tsp	dried mixed herbs
	salt and black pepper
	dried chilli flakes — optional

For the pea pesto

1 1/2 cup	peas — blanced
1/2 cup	fresh lemon juice
1/2 cup	fresh basil
1/4 cup	fresh mint
1	garlic clove
2 tbsp	olive oil
2 tbsp	nutritional yeast
pinch	sea salt

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Method:

Grease a 20cmx30cm container (a glass Pyrex dish works well) with olive oil. Sift the chickpea flour into a pot, slowly add the water mixing continuously so the batter doesn’t lump together, you want a smooth light batter. Then add the remaining ingredients and combine well.

Place the pot on a low heat and continuously whisk the mixture while it thickens. It should become a stiff dry mix like polenta or pap. Immediately pour into the greased dish, this needs to be done quickly or the mixture will set. Smooth the surface of the mixture with a spatula and allow to cool. Once cool, refrigerate for up to 2 hours.

To make the pea pesto, combine all the ingredients in a food processor or Nutribullet and pulse. If you prefer a thick chunky pesto don’t over blend and if you want a creamy green sauce then blend for longer.

Once the chickpea mix has set, remove from the fridge and gently slide out of the container. Slice into desired shapes and place into the Instant Pot Duo Crisp + Air Fryer. Select Air Fry on high (204C) and cook for 12 minutes or until crispy.

Serve the fries hot with the pea pesto dipping sauce and enjoy!

Recipe reprinted with permission from Mira Weiner, follow along on Instagram for more plant-based recipe inspiration. Images captured by Samantha Lowe.