Hulda
Chickpea Peanut Sauce with Coconut is a delicious, quick, and easy vegan sauce. It goes very well with rice and is a perfect meal for lunch or dinner.
The main ingredients in this recipe are chickpeas, peanut butter and coconut milk:
- Chickpeas are legumes from the plant family Fabaceae. They have high nutritional value and are a good source of protein, carbohydrates, fiber, vitamins, folate, and certain minerals (like iron, and phosphorus). For more information about chickpeas, click here.
Chickpeas are mostly produced in India and grown in more than 50 countries. As far as I know, they are not grown in Cameroon, that is the reason why I discovered these seeds just recently. Since then, I have loved cooking with them, because they have a buttery flavour and a creamy texture.
When doing this recipe, you don’t have to use dried chickpeas, you can also use the already cooked ones in thin. I use dry chickpeas just because I always prefer cooking them myself. Apart from that, the canned chickpeas are too soft. When you do it yourself, you can cook them to your preferred texture.
- The peanut butter can be bought from any shop. It is preferable to choose the unsalted one.
- The coconut milk can be bought from the shop or you can make it yourself. To make your own coconut milk, you need to break a coconut and remove the coconut meat. Put that meat into a blender, and add lukewarm water until it overtakes the meat. Blend it for a few minutes. Pour the blended mixture into a bowl covered with a milk-lined bag. Squeeze the bag to remove all the juice.
Chicpea peanut sauce with coconut
Ingredients
- 200 g peanut paste
- 1 cup dry chicpeas
- 400 ml coconut milk
- 2 tbsp green seasoning (recipe on the blog)
- 1 onion
- 1 tbsp tomato paste
- 100 g cherry tomatoes optional
- 1 tbsp curry powder
- 1 tsp white pepper
- salt to taste
- 2 tbsp oil
- 200 ml water
Instructions
- Pour the oil into the pot, then the chopped onion, simmer for about a minute.
- Add the chopped cherry tomato and tomato paste into the pot and cook over low heat for a few minutes.
- Add the coconut milk, water, salt, and peanut paste. Let the mixture cook for a while, then stir. Let it cook again for a few minutes.
- Add the chicpeas, green seasoning, curry powder, white pepper and stir, if the sauce is too heavy, add a little water to your taste.
- Let the sauce cook for a while and taste. Add salt if necessary. The sauce is ready.
