Satay chickpeas are my easy, no-fuss vegan take on the bold, nutty flavors of Southeast Asian satay. Instead of a separate marinade and sauce, everything comes together in one pan—chickpeas simmered in a creamy, spiced peanut satay sauce until warm, cozy, and completely irresistible. The entire dish is made in mere minutes.
Here are a few reasons why I love this recipe:
- Versatile - serve them over (coconut) rice, stuffed into wraps, in a grain bowl, or alongside roasted veggies for a quick plant-based meal.
- No chopping, no prep—just chickpeas, my 3-ingredient satay sauce (see pic below), and a few pantry ingredients for a satisfying lunch or dinner that feels effortless but tastes like a treat.
If you love this type of recipe, try my vegan peanut butter curry next or even my lentil chickpea coconut curry.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
This recipe keeps it simple, the cheat satay sauce, which I linked to above, is made in seconds!
I like using this curry paste as it tastes good and easy to find, but any variety works. If you’ve never used tamarind concentrate, it’s intensely sour, so a little goes a long way, I highly recommend it, I've linked where you can get it from online or check out your local Asian grocer, other use vinegar instead to replace the acidity.
At times I like to add some chopped greens such as kale, spinach or similar as seen below, and if you ever get caught without chickpeas, use other beans like butter beans.
More water can be added depending on how you want to eat this delicious meal, for example if I am adding this to a bowl, then I wouldn't want runny chickpeas so I wouldn't add more.
Storage
Satay chickpeas store beautifully and taste even better the next day. Keep leftovers in an airtight container in the fridge for up to a week. The sauce thickens as it cools but loosens up when reheated.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Satay Chickpeas
Ingredients
- ½ cup 3 Ingredient Satay Sauce
- ½ can Coconut milk 1 can = 400ml/13.66fl oz.
- 1 tbs Curry paste heaping
- ½ tbs Tamarind concentrate
- ½ tbs Curry powder
- ½ teaspoon Garlic powder
- ½ teaspoon Coriander powder
- ½ teaspoon Ginger powder
- ¼-½ cup Water start with ¼ and adjust if needed
- 2 cans Chickpeas rinsed and drained. 1 can = 425g/15oz
- 1 handful Leafy greens chopped, optional
- 1 Salt to taste - see notes
Instructions
- In a cold frypan, add all the ingredients except the chickpeas and optional leafy greens. Stir well to combine into a smooth satay sauce.½ cup 3 Ingredient Satay Sauce, ½ can Coconut milk, 1 tbs Curry paste, ½ tbs Tamarind concentrate, ½ tbs Curry powder, ½ teaspoon Garlic powder, ½ teaspoon Coriander powder, ½ teaspoon Ginger powder, ¼-½ cup Water
- Turn the heat to medium-low and bring it to a gentle simmer. Once it starts bubbling, add the chickpeas and stir until they’re evenly coated and heated through—this takes just a couple of minutes. If using leafy greens, toss them in at the end and let them wilt slightly. Do a taste test and adjust salt if required. Serve warm.2 cans Chickpeas, 1 handful Leafy greens
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
Comments
No Comments