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
  • 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.