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.
ONE-POT CHICKPEA & PUMPKIN SATAY RECIPE
Serves 4-6
2 Tbsp olive oil
1 onion, sliced thinly
2 garlic cloves, crushed
½ tsp each ground cumin, coriander, and ginger
3 cups cubed pumpkin
1 cup tomato passata
1 cup vegetable stock
½ cup peanut butter
¼ cup chopped dried dates
390g tin chickpeas, drained
1 cup chopped coriander
2 cups cooked sorghum, to serve- In a large pot warm the oil. Add the onion and garlic, cooking for 2-3 minutes to soften.
- Add the cumin, coriander and ginger, stirring through for a couple of minutes until fragrant.
- 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.
- Just before serving, stir through half the coriander. Sprinkle the remainder on the top.
- Serve satay hot with warmed sorghum on the side.
