Cheese Polenta with Pesto and Chickpeas
[Vegan]

To Roast the Chickpeas:

1. Line a baking sheet with parchment paper. In a medium bowl, add the chickpea, olive oil, salt, black pepper, smoked paprika, parsley, oregano, basil, and cumin, stirring them together until well coated.
2. Add chickpeas to the prepared baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. Once done, remove from the oven and let the cool.

For the Pesto Sauce:

1. Add all ingredients into a food processor or blender and process (or blend) until combined and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick. The pesto should be paste-like in consistency.

To Make the Creamy Polenta:

1. Bring 3 cups of veggie stock, milk, and salt to a low boil in a large-size pot or dutch oven. Once boiling, whisk in the polenta and cook 15-20 minutes until thickened and most of the liquid has "dried out". Stir in the butter, garlic powder, and nutritional yeast (if using), until melted and the polenta becomes creamy.
2. In serving bowls, spoon the polenta into the bottom of the bowl(s) or plate(s) and top with a spoonful (or two) of pesto followed by the roasted chickpeas. Sprinkle dried parsley (optional) as garnish, if desired and serve immediately.
3. Bon Appétit!