Vegan peanut butter chickpea curry
Chickpeas coated in creamy peanut butter and a spicy sauce. This recipe is so easy to put together for a quick lunch or easy dinner, any day of the week.
Servings: 6 portions
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.