Description
My Peanut Butter Chickpeas are packed with protein, fiber and tons of flavor. They come together in just about 20 minutes, all in one pan, with ingredients that you probably already have on hand. I like to serve this easy plant based dinner with a side of rice and vegetables. You are definitely going to want to add this family friendly recipe to your weekly meal plan!
Ingredients
Scale
- 3 (15 oz) cans chickpeas, drained and rinsed
- Sliced green onion and fresh limes for garnish, if desired
- Rice and vegetables for serving
Peanut Butter Sauce
- 1/3 cup water
- 1/3 cup creamy peanut butter, I recommend sugar free
- 1/3 cup tamari, I like to use low sodium
- 1/4 cup pure maple syrup
- 1 tablespoon toasted sesame oil
- 1–2 teaspoons chili garlic sauce, to taste (depending on how spicy you want your sauce)
- 1 teaspoon rice wine vinegar
- 1–2 cloves garlic, finely grated
- 1 teaspoon finely grated fresh ginger
- 1 1/2 teaspoons cornstarch or arrowroot starch
- Salt, to taste
Instructions
- Add all the peanut sauce ingredients to a medium sized bowl and whisk until well combined.
- Heat a large skillet over medium heat and pour in the sauce. Let the peanut sauce cook until thickened, about 3-4 minutes, stirring regularly so it doesn’t burn.
- Once the sauce is thickened and coats the back of your spatula, stir in the chickpeas and cook for a few minutes until the chickpeas are heated through and sauce has thickened a little bit more.
- Remove from the heat and serve right away. Garnish with chopped peanuts, sliced scallions, and a squeeze of fresh lime juice, if desired. Serve peanut butter chickpeas with rice and vegetables and enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Vegan
- Method: Stovetop
- Cuisine: Asian Inspired
