An Easy Weeknight Dinner - These Satay Chickpeas Have Become

• porcije: serves 4

Sastojci

190g/ 3/4 cup peanut butter

1 small white onion (or 2 shallots)

2 cloves garlic

1 small thumb of ginger

2 tbsp sesame oil

2-3 tbsp dark soy sauce

1 tbsp honey

250ml / 1 cup coconut milk (full fat from a tin)

1 570g jar / 2 cups chickpeas (drain half the liquid away)

A big squeeze lime juice

To top:

Toasted sesame seeds

Chilli crunch

Fresh coriander

Finely chop the onion, garlic and grate the ginger. In a frying pan on medium-high heat, fry the onion in 1 tbsp sesame oil for a few minutes before adding garlic and ginger. Cook for a further minute. Add peanut butter, soy sauce, 1 tbsp sesame oil, honey and coconut milk. Whisk together until smooth and creamy. Pour in chickpeas with about half of the jar liquid. Mix and simmer on a medium-low heat for around 10 minutes. Add lime juice and taste to preference - add extra soy sauce/ salt/ chilli flakes if you like. If you want the sauce looser, either add more liquid form your coconut milk can or a bit of water. Finish with some sesame seeds, chilli crunch and fresh coriander on top and mop up with buttery flatbreads. Could serve with rice - enjoy!