Satay Chickpeas

10 mins
Serves 4
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Directions

  1. 1Finely chop the onion, garlic and grate the ginger.
  2. 2In a frying pan on medium-high heat, fry the onion in 1 tbsp sesame oil for a few minutes.
  3. 3Add garlic and ginger to the pan and cook for a further minute.
  4. 4Add peanut butter, soy sauce, 1 tbsp sesame oil, honey and coconut milk to the pan.
  5. 5Whisk together until smooth and creamy.
  6. 6Pour in chickpeas with about half of the jar liquid.
  7. 7Mix and simmer on a medium-low heat for around 10 minutes.
  8. 8Add lime juice and taste to preference.
  9. 9Finish with some sesame seeds, chilli crunch and fresh coriander on top.
  10. 10Mop up with buttery flatbreads.

Ingredients

  • 190 g peanut butter
  • 1 small white onion
  • 2 garlic cloves
  • 1 small thumb of ginger
  • 2 tbsp sesame oil
  • 2 tbsp dark soy sauce
  • 1 tbsp honey
  • 250 ml full fat coconut milk from a tin
  • 570 g jar chickpeas (drain half the liquid away)
  • 1 big squeeze lime juice
  • toasted sesame seeds
  • chilli crunch
  • fresh coriander

Equipment

frying panwhisk

Tips

  • Add extra soy sauce/salt/chilli flakes to taste.
  • For a looser sauce, add more coconut milk or water.
  • Serve with rice as an alternative to flatbreads.