One-Pot 10-Minute Indonesian Satay

• 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