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