Satay Chickpeas
Satay chickpeas are a hybrid between the rich, nutty satays from the varying countries, all simplified into a one pan vegan meal.
Servings: 4 people
Calories: 189kcal
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
Salt - I recommend salting right at the end as the homemade cheat satay sauce will already contain salt in it.
US tablespoons and cups have been used in this recipe: 1 teaspoon equals 5 ml; 1 tablespoon equals 15 ml; 1 cup equals 240 ml
Nutrition
Serving: 1cup | Calories: 189kcal | Carbohydrates: 11g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 428mg | Potassium: 159mg | Fiber: 1g | Sugar: 6g | Vitamin A: 712IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg