Chickpea and pumpkin satay

Serve this chickpea satay as a main meal or a side. You will find sorghum, an ancient grain, at most supermarkets or a health shop. Equally delicious though, is to serve this with rice or naan bread. The coriander garnish adds the finishing touch.

Ingredients

2 Tbsp	Olive oil
1	Onion, chopped
2 cloves	Garlic, crushed
½ tsp	Ground cumin
½ tsp	Coriander
½ tsp	Ginger
3 cups	Cubed pumpkin (Main)
1 cup	Tomato passata
1 cup	Vegetable stock
½ cup	Peanut butter
¼ cup	Dried dates, chopped
1 tin	Chickpeas, (390g), drained (Main)
1 cup	Chopped coriander
2 cups	Sorghum grains, cooked, to serve

Directions

1. In a large pot warm the oil. Add the onion and garlic, cooking for 2-3 minutes to soften.

2. Add the cumin, coriander and ginger, stirring through for a couple of minutes until fragrant.

3. Add the pumpkin, passata, stock, peanut butter, dates and chickpeas, bringing to a simmer. Cook for 15- 20 minutes until a fork will easily pierce the pumpkin and the sauce has started to thicken.

4. Just before serving, stir through half the coriander. Sprinkle the remainder on the top.

5. Serve satay hot with warmed sorghum on the side.

See more of Angela's high fibre recipes

• Leek and white bean soups
• Silverbeet and chilli beans