Put all the ingredients for the pesto in a mixer and blend to make a homogeneous mixture.
Put the chickpeas flour in a bowl and pour the water in a stream, stirring simultaneously with a whisk to avoid lumps.
Add salt, pepper and finely chopped rosemary.
Pour the cream into a non-stick pan and boil stirring constantly. Boil a few minutes and pour into a pan so that the mixture has a thickness of one centimetre.
Let cool, turn over on a cutting board and make cubes about 1 cm.
Grease a pan with a layer of oil and toast the chickpea cubes on both sides, remove from the pan and keep aside.
In the same pan place the frozen vegetables, cover with a lid and cook for 10 minutes, stirring occasionally and if necessary, stretch with a little water.
Put the chickpeas cubes back in the pan and season with the hemp pesto, serve immediately.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”