Chickpea and Sweet Potato Satay
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.
Serves: 2
Prep Time: 10 min
Cook Time: 20 min
Ingredients
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
Directions
1
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.
2
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.
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