The Happy Pear: Indonesian Satay

Mon, 21 August 2017

Serves 4

Ingredients:

½ a thumb-size piece of ginger

2 cloves of garlic

4 scallions

½ a red chilli 

1 courgette

1 red pepper

1 x 400g tin of chickpeas

1 tablespoon oil

2 tablespoons tamari

4 tablespoons peanut butter/almond butter

2 tablespoons apple cider vinegar

350ml warm water

2 tablespoons maple syrup (or other liquid sweetener)

salt (to taste)

ground black pepper (to taste)

To serve/garnish

1 small bunch of fresh coriander/basil

1 pack of bean sprouts to serve

a handful of toasted nuts

Method: 

- Peel and finely chop the ginger and garlic. Chop the ends off the scallions and finely slice. Deseed and finely slice the chilli (leave the seeds in if you like it spicy). Finely chop the courgette; deseed and finely chop the red pepper. Drain the chickpeas and rinse thoroughly.

- Pour 1 tablespoon of oil to a medium saucepan and once the pan is hot, add the prepared garlic, ginger, chilli and scallions, and cook for 1.5 minutes on a high heat. 

- Next, add the chopped courgette and pepper, and cook for further 1 minutes. After adding the tamari, cook for another minute and turn the heat down to low to medium.  

- Put the peanut/almond butter, apple cider vinegar, maple syrup and 150ml of the warm water into a blender and blend until smooth (alternatively whisk together using a fork) and add to the pan. 

- Slowly add in the remaining water along with the drained and rinsed tin of chickpeas and turn the heat back up to high. Bring to the boil. Remove from the heat and season with salt and pepper to your taste.

- Garnish each serving with some roughly chopped fresh coriander or basil and bean sprouts on top. If you have any toasted nuts these go great as garnish, too.