Gold satay-style chickpeas with spiced fried rice and a chickpea crumb
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
These creamy, peanutty satay-style chickpeas are served with spiced vegetable fried rice and a crispy chickpea crumb. Coconut milk, lime and Chinese five-spice give the sauce plenty of punch, while Thai basil and crispy chilli oil add a fresh, spicy finish.
Ingredients
For the chickpea crumb
- 2 x 400g chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 1 tsp fennel seeds
- 1 tbsp dried mixed herbs
- 4 tbsp extra virgin olive oil
For the gold satay-style chickpeas
- 2 x 400g cans chickpeas, drained and rinsed
- 2 tsp sesame oil
- 1 tsp Chinese five-spice powder
- 4 tbsp tamari (or light soy sauce)
- 4 tbsp rice wine vinegar
- 1 x 400g can coconut milk
- 6 tbsp smooth peanut butter
- 1 lime, juice only
- 2 tbsp agave syrup
For the fried rice
- 4 spring onions, finely sliced
- 1 red pepper, finely chopped
- 2 garlic cloves, finely chopped
- 2cm/¾in piece fresh root ginger, finely chopped
- 2 tsp Chinese five-spice powder
- 4 tbsp soy sauce
- 4 tbsp tahini
- 250g/9oz cooked wholegrain brown rice (or 1 microwave pouch)
- 80g/3oz frozen edamame beans
- 50g/1¾oz frozen peas
- 15g/½oz fresh coriander, chopped
- 1 lime, juice only
- neutral oil, for frying
To serve
- 2 tbsp chopped fresh Thai basil or coriander
- crispy chilli oil, to taste
- salt and freshly ground black pepper, for seasoning
Method
Preheat the oven to 200C/180C Fan/Gas 6, or preheat an air fryer to 200C.
For the chickpea crumb, tip the drained chickpeas onto a clean tea towel, cover and pat dry. Transfer to a large bowl and roughly mash with a fork until crumbly, but not completely mashed together.
Add the smoked paprika, fennel seeds and dried mixed herbs. Season with salt and pepper and mix gently with your hands.
If using the oven, spread the chickpeas over a baking tray lined with baking paper. Drizzle over the olive oil and roast for 20 minutes, or until crispy.
If using an air fryer, mix the olive oil into the chickpeas, then spread them in the air-fryer basket. Air fry for 15 minutes, or until crispy.
For the gold satay-style chickpeas, put the drained chickpeas in a large frying pan over a medium heat. Season with salt and pepper and cook until any excess water has evaporated.
Add the sesame oil and reduce the heat. Stir in the Chinese five-spice, tamari or soy sauce and rice wine vinegar. Fry for 1 minute.
Pour in the coconut milk, then add the peanut butter. Stir until combined and simmer gently for 7–9 minutes, until the sauce has thickened. If it becomes too thick, add a splash of hot water.
Stir in the lime juice and agave syrup.
Scatter over the chopped Thai basil or coriander, season with salt and pepper and finish with a drizzle of crispy chilli oil.
For the fried rice, heat a little oil in a large frying pan over a medium-high heat. Add the spring onions and red pepper and fry for a few minutes, until starting to turn golden.
Add the garlic, ginger and Chinese five-spice and stir to combine.
Meanwhile, mix the soy sauce, tahini and 2 tablespoons of hot water in a small bowl to make a sauce.
Add the cooked rice, edamame beans, frozen peas, a splash of hot water and the tahini sauce to the frying pan. Stir everything together and cook until the rice is piping hot and the vegetables are cooked through.
Stir half the chopped coriander into the rice.
Finish with a squeeze of lime juice and scatter over the remaining coriander.
Serve the gold satay-style chickpeas alongside the fried rice and scatter over the crispy chickpea crumb.
