RECIPE OVERVIEW
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!
Ingredients
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
(warm)
To Garnish:
-
1
bunch
SuperValu Fresh Coriander
or fresh basil, roughly chopped
Method
- 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.
- 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.
- Garnish each serving with fresh herbs, beansprouts and toasted nuts and serve straight away.
Please note that all submitted reviews & comments will become the licensed property of SuperValu, https://supervalu.ie/