Author Topic: Indonesian Chickpea Satay  (Read 11092 times)

Offline Cuilidh

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Indonesian Chickpea Satay
« on: October 07, 2013, 08:39:35 pm »
I have adapted this recipe for the TMX.  It is from The Revive Café Cookbook (the one with the green cover).  Very quick and easy to make - tastes great too!  Don't tell anyone it's vegan (apart from the honey if you use it) and they won't think twice about eating it if they feel that vegan or vegetarian food is not their "thing".

2 large carrots
1 large onion
2 tbs oil
2 cloves garlic
3 tbs ginger puree
1 pinch cayenne pepper / hot paprika
1 tsp grd turmeric
1 tsp grd cumin
½ cup peanut butter
½ cup hot water
2 x 400 ml cans crushed tomatoes
200 ml coconut cream
2 x 400 gm cans chickpeas, rinsed
1 tsp salt
3 tbs date puree or honey, optional

Slice and roast carrots for around 20 minutes at 180 C.

Chop onions and garlic, 3 seconds, speed 5.

Add ginger and sauté with oil 6 minutes, 100, speed 2.

Stir in spices, 10 seconds, speed 2.

Mix peanut butter and hot water to make a pourable paste and pour into jug, 10 sec, speed 2.

Add tomatoes and cook 5 minutes, 100, reverse, speed 2.

Add salt and coconut cream (and date puree / honey if using).  Mix 10 seconds, reverse, speed 2-3.

Transfer to pot and add chickpeas and carrots.  Heat to boiling – I usually simmer mine for a while to allow the flavours to mingle.

Freezes well.


Be sure to have all your ingredients measured and ready to go as this recipe moves very quickly once it is under way.  I don’t use the date puree / honey as I think this would make it way too sweet.

ElleG: I served it with yogurt and some parsley ( mainly for colour). I thought it was a great base recipe, will try other roast veggies in the future. Also will serve with fresh coriander, lime juice and chopped chilli.
« Last Edit: July 05, 2014, 05:08:26 pm by Cornish Cream »
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline judydawn

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Re: Indonesian Chickpea Satay
« Reply #1 on: October 07, 2013, 11:48:19 pm »
Thanks for adding to our vegan selection Marina.
Judy from North Haven, South Australia

Learn from the mistakes of others. You haven’t time to make them all yourself.

Offline cookie1

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Re: Indonesian Chickpea Satay
« Reply #2 on: October 09, 2013, 12:25:23 pm »
Marina is the ginger purée something I could make or do you buy it please?
May all dairy items in your fridge be of questionable vintage.

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Offline Cuilidh

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Re: Indonesian Chickpea Satay
« Reply #3 on: October 09, 2013, 06:52:25 pm »
I have one of those small ginger 'graters' (for want of a better word) and simply use that.  You can buy jars of ginger (similar to garlic, John West brand, I think), but to be honest, it's so quick to use the grater I have always done it this way.  I guess it helps that I always have ginger on hand, anyway.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline cookie1

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Re: Indonesian Chickpea Satay
« Reply #4 on: October 10, 2013, 04:36:47 am »
Thanks. I have one of those too. I usually have ginger. I tried to grow it last year but it wasn't overly successful here. It didn't really like the cooler weather.
We love chick peas. I bought heaps last time I was in Kununurra, they are so big and yummy. I just have to remember to soak and cook them.  ???
May all dairy items in your fridge be of questionable vintage.

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Offline ElleG

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Re: Indonesian Chickpea Satay
« Reply #5 on: June 11, 2014, 09:38:01 pm »
Cuilidh, I cooked this last night to rave reviews. I served it with yogurt and some parsley ( mainly for colour). I thought it was a great base recipe, will try other roast veggies in the future. Also will serve with fresh coriander, lime juice and chopped chilli.

Thanks very much, just so easy, and a great pantry recipe  ;D

Offline fundj&e

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Re: Indonesian Chickpea Satay
« Reply #6 on: June 11, 2014, 10:09:00 pm »
yum Marina, i love satay

i don't need a recipe i'm italian

Offline Cuilidh

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Re: Indonesian Chickpea Satay
« Reply #7 on: June 12, 2014, 02:44:37 am »
Glad it was a success, Elle.  I think tasty and quick are always great recipes and satay is so versatile.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.