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Gold satay-style chickpeas with spiced fried rice and a chickpea crumb
Fruit and vegetables
1
lime
, juice only
4
spring onions
, finely sliced
1 red
pepper
, finely chopped
2
garlic
cloves, finely chopped
2cm/¾in piece fresh root
ginger
, finely chopped
15g/½oz
fresh coriander
, chopped
1
lime
, juice only
2 tbsp chopped fresh
Thai basil
or coriander
Tins, packets and jars
2 x 400g
chickpeas
, drained and rinsed
2 x 400g cans
chickpeas
, drained and rinsed
1 x 400g can
coconut milk
6 tbsp smooth
peanut butter
2 tbsp agave
syrup
4 tbsp
tahini
250g/9oz cooked wholegrain
brown rice
(or 1 microwave pouch)
80g/3oz frozen
edamame beans
Cooking ingredients
1 tsp
smoked paprika
1 tsp
fennel seeds
1 tbsp
dried mixed herbs
4 tbsp extra virgin
olive oil
2 tsp
sesame oil
1 tsp Chinese
five-spice powder
4 tbsp tamari (or light
soy sauce
)
4 tbsp
rice wine
vinegar
2 tsp Chinese
five-spice powder
4 tbsp
soy sauce
neutral
oil
, for frying
crispy
chilli oil
, to taste
salt and freshly ground
black pepper
, for seasoning
Other
50g/1¾oz frozen
peas
Back to recipe
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