Pumpkin & Chickpea Satay

September 6, 2019

This is really tasty, and nutritious as well.

The chickpeas and peanut butter provide protein, if anyone is worried about that, and it’s sufficiently toothsome that visitors may well fail to notice the absence of meat.


1Heat oil in a large frying pan, add onion and cook for 4-5 minutes until soft. Add garlic and ginger and cook for 1 minute, stirring occasionally.

2Add pumpkin and stir to combine. Pour in coconut cream and stock, and bring to the boil. Cover and reduce heat to simmer for about 5-6 minutes.

3Add cauliflower, cover and cook for another 5-6 minutes or until cauliflower and pumpkin are tender. Add peanut butter, soy sauce, honey and chickpeas. Stir to combine and heat through. Stir in coriander/parsley and baby spinach. Serve with rice and salad, or steamed green veges.


3 Tbsp mild cooking oil

1 onion, chopped

2 garlic cloves, crushed

2 tsp fresh ginger, finely chopped

700g pumpkin or butternut squash, peeled, deseeded and chopped into chunks

1 400g tin coconut cream

½ cup vegetable stock

2 cups cauliflower florets

½ cup crunchy Peanut Butter (Pic’s is nice)

1 Tbsp gluten-free soy sauce

2 tsp honey

400g can chickpeas, rinsed and drained

¼ cup fresh parsley or coriander, chopped

60g baby spinach leaves, or chopped larger spinach – either will do fine

2019-09-06T12:02:12+00:00 0 Comments

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