Chickpeas coated in a spicy, crunchy peanut butter sauce. This recipe is so easy to put together for a quick lunch or easy dinner, any day of the week.
This is another one of my vegan recipes for Veganuary this year. An easy way to add more vegetables to your diet and skip the meat. The crunch of the peanuts and heat of the sriracha makes this dish so delicious.
How to make vegan peanut butter chickpea curry
Drain the chickpeas in a colander but save the faba water for later. For best result, roast the chickpeas in a dry frying pan until they start to pop.
In the mean time, mix all the ingredients for the sauce. Add the sauce to the chickpeas in the pan and cover them all. Slowly add faba water and stir. Add some tap water if the dish looks too dry.
Serve with basmati rice or couscous and add some chopped peanuts on top for extra crunchiness. Finish off the dish by clipping some cuttings of green onions.
For full details and accurate measurements, see the recipe card below.
Substitutes
Check that your peanut butter is suitable for vegans, as well as your sriracha. Each brand has different ingredients added so it is always best to double check.
For a smoother sauce, use smooth peanut butter. I like the extra crunch of the crunchy peanut butter, but it is not to everyone’s liking, so pick the version that you and your family like the most.
Freezable
This recipe does not freeze very well, but considering it only takes less than half an hour to put together, I let it slide. This is definitely a recipe I have used several times when time is short.
Variations
I love chickpeas, and I love every variation of it. Some other recipes I have are my basic hummus. Or try my vegan chickpea stroganoff which is a lovely version of a classic stroganoff, but made vegan.
I often like to make northern African inspired dishes as they often use chickpeas as a main protein, such as my Moroccan inspired version of a tomato soup.
Vegan peanut butter chickpea curry
Ingredients
- 800 g chickpeas canned
- 4 tbsp peanut butter
- ½ lime juiced 1 tbsp
- 3 cloves garlic
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 100 ml faba water
- 200 g fresh spinach optional
- A handful of peanuts
- Rice or coscous to serve
Instructions
- Drain chickpeas and save the faba water for later.
- Roast the chickpeas in a dry pan for a 7-10 minutes until the chickpeas start to pop.
- In a bowl, whisk the peanut butter, lime, garlic, soy sauce, sriracha.
- Add the mixture into the chickpeas and let cook together for a few minutes.
- Add the faba water a little at the time, while stirring the mixture.
- If using spinach, add them now and stir to wilt the leaves into the sauce.
- Chop the peanuts.
- Serve with basmati rice or couscous and sprinkle chopped peanuts on top.
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