Recipe: Tasty Veges with crispy peas

Veges with crispy peas. The silky carrot-tahini puree is beautifully balanced from the sweet steamed carrots, earthy tahini, and bright lemon juice. Nestled into this you'll add umami-rich roasted vegetables, crispy chickpeas and just-wilted baby kale. Enjoy with a glass of sparkling white wine or dry rosé and finish with some dark chocolate.

Top with the roasted chickpeas and then pour on the dressing. You may not need all of the dressing. Toss to coat completely and then serve hot with the extra chopped parsley for garnish. You can have Veges with crispy peas using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Veges with crispy peas

1. Prepare of sukuma wiki.
2. It's of spinach.
3. It's of peas.
4. It's of onion.
5. You need of carrot.
6. You need of cooking oil.
7. Prepare of Salt.
8. Prepare of Black pepper.

Place the seasoned chickpeas in the air fryer basket or on the crisper plate. Set the bowl aside to reuse when the chickpeas are finished roasting. Shake the bucket so that they spread out evenly. Toss your beans in some olive oil, salt, and pepper.

Veges with crispy peas step by step

1. Fry your onion in a sufuria. As the onion cooks immediately add the peas stir well and cover. Season with salt and black pepper..
2. The peas will start to pop and will look whitish that is when you will know they are ready. Remove them and keep them aside..
3. In the same sufuria add your sliced veges. Cover them to cook for 5 minutes. Season with salt..
4. Once they are ready garnish with carrot sticks and enjoy crispy peas. Enjoy with Ugali.

Add a couple of crushed garlic cloves if you want, or some crushed red pepper flakes, or a few sprigs of fresh rosemary, oregano, or thyme, or. Put the green peas in a bowl, drizzle with oil and toss so they are all coated with oil. Put the peas on a baking sheet in a single layer. Check the roasted peas and see if they are crunchy enough. Sprinkle roasted peas with salt and spices to taste.