Chickpea and Sweet Potato Satay
Prep: 10 minutes Cook: 20 minutes
By Emma Roche from PlantPlate
This dish is a great weeknight option, because it's ready in just 30 minutes. It can be served on its own, or on a bed of steamed grains such as brown rice.
Those with peanut allergies can use alternative nut or seed butters in this recipe- sunflower and cashew butters in particular will work well.
- 1/2 cup water
- 1 medium brown onion, sliced
- 1 clove garlic, peeled and crushed
- 1 tbsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 1 1/2 pounds sweet potatoes, peeled and cut into inch-thick pieces
- 1 red bell pepper, sliced
- 3 stalks celery, sliced
- 1 15 ounce can chickpeas, drained and rinsed
- 2 tbsp fresh cilantro, chopped
- Satay Sauce:
- 1 1/2 tbsp crunchy peanut butter
- 1 tbsp low-sodium soy sauce
- 2 tsp rice vinegar or tamarind paste
- 2 tbsp sweet chili sauce
- 1/4 tsp ground coriander
- 4 tbsp water
Combine all ingredients for the satay sauce in a bowl and whisk to combine. Set aside. Heat a large fry-pan or wok, add the 1/2 cup of water, onion, garlic, ginger and red pepper flakes; cook, stirring, for 3-4 minutes. Add the sweet potato and cook for a further 12 minutes, adding more water as necessary to prevent sticking. Add the bell pepper and celery and cook for 3-4 minutes, until slightly softened.
Add the chickpeas and satay sauce, and cook at a high heat for about a minute, until the sauce thickens. Remove from the heat and serve immediately, sprinkled with fresh coriander.