Imported from Instagram

Satay Chickpeas

Name: Satay Chickpeas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 190 g Peanut butter; 1 White onion (small; or use 2 shallots); 2 cloves Garlic; 1 Ginger (small thumb-sized piece; grated); 2 tbsp Sesame oil (used in two additions of 1 tbsp each); 2.5 tbsp Dark soy sauce (2–3 tbsp; extra to taste if desired); 1 tbsp Honey; 250 ml Coconut milk (full-fat, canned); 570 g Chickpeas (jarred; include about half the jar liquid and drain the rest); Lime juice (a big squeeze); Toasted sesame seeds (for topping); Chilli crunch (for topping); Fresh coriander (for topping); Soy sauce (extra, to taste if desired); Salt (extra, to taste if desired); Chilli flakes (extra, to taste if desired); Water (a little, optional, to loosen the sauce); Coconut milk (additional canned liquid, optional, to loosen the sauce); Buttery parsley flatbreads (to serve; not included in the ingredient list or method)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Creamy chickpeas simmered in a rich peanut, coconut, and soy sauce, finished with lime, sesame, chilli crunch, and coriander. Serve with buttery parsley flatbreads or rice; the leftovers taste even better the next day.

4 servings25 minSoutheast Asian

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Ingredients

190 g Peanut butter
1 White onion (small; or use 2 shallots)
2 cloves Garlic
1 Ginger (small thumb-sized piece; grated)
2 tbsp Sesame oil (used in two additions of 1 tbsp each)
2.5 tbsp Dark soy sauce (2–3 tbsp; extra to taste if desired)
1 tbsp Honey
250 ml Coconut milk (full-fat, canned)
570 g Chickpeas (jarred; include about half the jar liquid and drain the rest)
Lime juice (a big squeeze)
Toasted sesame seeds (for topping)
Chilli crunch (for topping)
Fresh coriander (for topping)
Soy sauce (extra, to taste if desired)
Salt (extra, to taste if desired)
Chilli flakes (extra, to taste if desired)
Water (a little, optional, to loosen the sauce)
Coconut milk (additional canned liquid, optional, to loosen the sauce)
Buttery parsley flatbreads (to serve; not included in the ingredient list or method)

Steps

1
Finely chop the onion and garlic. Grate the ginger.
2
Set a frying pan over medium-high heat and add 1 tablespoon of the sesame oil. Fry the onion for a few minutes.
3
Add the garlic and grated ginger to the pan. Cook for a further minute.
4
Add the peanut butter, dark soy sauce, remaining 1 tablespoon sesame oil, honey, and coconut milk. Whisk until the sauce is smooth and creamy.
5
Add the chickpeas with about half of the jar liquid, draining away the rest. Mix to combine.
6
Reduce the heat to medium-low and simmer for around 10 minutes.
7
Add a big squeeze of lime juice. Taste and adjust as desired with extra soy sauce, salt, or chilli flakes.
8
If you prefer a looser sauce, add more liquid from the coconut milk can or a little water.
9
Finish with toasted sesame seeds, chilli crunch, and fresh coriander. Serve with buttery parsley flatbreads or rice.

Notes

The source does not specify quantities for the lime juice or toppings. Serve with buttery parsley flatbreads or rice; these accompaniments are not included as measured ingredients. The chickpeas are stated as both 570 g per jar and 2 cups, a substantial discrepancy; both source measurements are retained. The source says leftovers taste even better the next day.