Chickpea Satay Stir Fry

Chickpea Satay Stir Fry


  • 1 broccoli
  • 2 colourful capsicums
  • 1 courgette
  • 2 cans of organic chickpeas
  • 2 tablespoons of peanut butter
  • 2 tablespoons of honey
  • 2 tablespoons of soy sauce
  • 1/4 can organic coconut milk
  • Chilli to taste
  • Coriander or parsley for top


  1. Get a large wok and a small pot, for the vegetables and the sauce to cook in
  2. Chop the vegetables into small chunks - the smaller the chucks, the less crunchy the vege's.
  3. Oil up the wok and put onto medium heat - add the vege's and continue to toss them until they start to soften
  4. Whilst tossing the wok, put the small pot onto medium heat and add the peanut butter, soy sauce, honey and coconut milk (and as much chilli as you like). Stir continuously to avoid burning and stickyness
  5. Once you have the sauce going, drain, wash and add the chickpeas to the vege mix - continue to wok toss for a further 5 minutes
  6. Now that the sauce is hot and smooth, pour it over the vegetable dish and serve
  7. Sprinkle with coriander or parsley on top!
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