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 Add to Shopping List
Serves: 4 people
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-
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.
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