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This rich, creamy, nutty dish can be cooked in 10 minutes. We can actually make it in 5 minutes, but it all depends on your chopping skills!

Preparation time: 10 minutes

Cooking time: 5 minutes


Serves: 4 people

  • 100 g Beansprouts
  • 400 g Chickpeas
    drained and rinsed
  • 2 tbsp Cider Apple Vinegar
  • 2 cloves Garlic
    finely chopped
  • 2 tbsp Maple Syrup
    or honey
  • 1 tbsp Olive Oil
  • 4 tbsp Peanut Butter
    or almond butter
  • 1 pinch Pepper
  • 1 - Red Pepper
    finely chopped
  • 1 pinch Salt
  • 2 tbsp Soy Sauce
    or tamari
  • 4 - Spring Onions
    thinly sliced
  • 1 - SuperValu Courgette
    finely chopped
  • 0.5 - SuperValu Fresh Ginger
    thumb sized piece, peeled and finely chopped
  • 0.5 - SuperValu Fresh Red Chilli
    deseeded and thinly sliced
  • 1 handfull Toasted Nuts
  • 350 ml Water
To Garnish:
  • 1 bunch SuperValu Fresh Coriander
    or fresh basil, roughly chopped


  1. Heat the oil in a medium-sized saucepan set over a high heat. Add the spring onions, garlic, chilli and ginger and cook for 1½ minutes. Add the courgette and red pepper and cook for 1 minute.
  2. In a bowl or jug, whisk together the nut butter, vinegar, maple syrup, tamari and 150ml of the warm water until smooth, then add to the pan. Slowly add in the remaining 200ml of water along with the chickpeas. Bring to the boil, then remove from the heatand season with salt and pepper to taste.
  3. Garnish each serving with fresh herbs, beansprouts and toasted nuts and serve straight away.


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