This recipe has to be one of the easiest and quickest ones I have ever shared. Perfect for those evenings when you don’t have much time or energy. In fact, there is the option to make this a ‘no chop’ recipe and it can be made 100% from items in your store cupboard (and freezer). I usually serve it with steamed greens topped with sesame seeds but works just as well with wholegrain rice or rice noodles.
Of course, if you have the time and energy you can also add more vegetables – diced mushrooms or courgettes work well in the mix, just adjust the cooking time accordingly.
If you’re not vegan this sauce would also work with chicken – again adjust the cooking time as required.
Easy | Vegan | Gluten-free
Time: 15 – 20 minutes
- 2 cloves of garlic or 3 tsp garlic granules/powder to make it no chop
- 1 red onion sliced (or leave out if opting for no chop)
- 1 tsp coconut oil (not required if not using onion)
- 2 tins chickpeas, drained and well rinsed to remove phytates
- 400ml tin of coconut milk
- 3 and 1/2 tbsp tamari or soy sauce if not making gluten-free
- 1 tbsp sesame oil
- 2 tbsp nut butter (I use chunky peanut butter)
- Juice of 1 lime
- 1/2 tbsp apple cider vinegar
- 3 handfuls of spinach
- Steamed green veg of choice
- Whole grain rice/noodles cooked as per instructions
- 1 tbsp sesame seeds per person
- If using onion, heat the coconut oil in a large pan on medium heat, once melted add the onion and fresh garlic (if using) and cook for 5-6 minutes until softened (if adding other vegetables add at this time too)
- Add coconut milk, tamari/soy sauce, sesame oil, lime juice, apple cider vinegar, and nut butter, mix well to create a sauce
- Add the washed chickpeas and spinach, bring to boil and reduce to medium heat for 10 minutes until the sauce has thickened
- Serve with steamed greens and optional rice/noodles and sprinkle with sesame seeds