Crispy sea salt & pepper chickpea polenta (air fryer, vegan)

 

This is a straightforward, cheap and tasty recipe. It can be served as a starter with a dip, as a main course accompanied by salad, or even as a snack at parties.

Ingredients

100g dry chickpeas (soaked overnight in cold water)

250ml water

1/4 tsp salt

Take the above ingredients and put them in a blender and blend until smooth. Alternatively, put in a jug and use a stick blender.

Then pour the mixture into a suitable pot and put on medium heat. 

Stir frequently with a wooden spoon or a spatula to prevent it from catching on the bottom of the pot.

As it comes to a boil it will thicken quickly, continue stirring turn the heat down and simmer for 2-3 minutes.

Remove from heat and pour onto a baking sheet and spread out to the desired thickness, I find 1cm or half inch is perfect.

Place in the fridge for an hour to cool and set.

Turn out onto a countertop and cut into cubes.

Put them in a large bowl and drizzle with some olive oil then toss to coat them evenly.

Sprinkle generously with coarse sea salt and a liberal grinding of black pepper.

Toss to coat evenly then pop into a preheated air fryer at 200c for 10 minutes.

Shake well to free any that have stuck, then cook for a further 5-10 minutes depending on your air fryer till golden and crispy.

Larger batches can be done on a baking sheet in the oven at 200c or you can cut into other shapes and chargrill.