Red Thai Satay Chickpeas with Panfried Halibut and Coconut Crumb
An easy weeknight dinner which is full of flavour and plenty of goodness. Great as a veggie recipe if the chickpeas are served with some flatbreads/naan/sourdough to mop up all the deliciousness, or can be topped with any protein of your choice. Have to say it was pretty yummy with some panfried chunky pieces of halibut. One to save for your weekly rotation for sure.
Serves 3
1 tbsp sesame oil
1 onion, finely chopped
1 tbsp finely grated ginger
2 garlic cloves, crushed/grated
1 heaped tbsp red thai curry paste (more to taste)
1 heaped tbsp crunchy peanut butter (I always use Meridian)
1 tbsp soy sauce
1 570g jar of Bold Bean Co Queen Chickpeas
1 can full-fat coconut milk
220g cherry tomatoes on the vine
150g spinach
Coriander, roughly chopped
1-2 limes, zest and juice (to taste)
1 tsp honey
2 tbsps desiccated coconut, toasted
1 tbsp sesame seeds, toasted
1 red chilli, finely chopped
Couple spring onions, finely sliced
Option to serve with cod/halibut/hake/tofu/chicken/steak - whatever you fancy!
Heat the sesame oil in a sauté pan over a medium heat. Add the onion and fry until softened and golden for 7-8 minutes.
Add the ginger, garlic, curry paste, peanut butter and soy and stir for a few minutes until the paste smells fragrant.
Add the chickpeas including 150ml of their liquid (keep the rest just in case you need it) and stir again.
Add the coconut milk and cherry tomatoes (including the vines) and simmer for 10-15 minutes until thickened (adding more of the chickpea liquid if you need).
After 15 minutes, add the spinach, coriander, zest of 1 lime and juice of 1-2 depending on your tastebuds, and the honey.
Taste and correct the seasoning as desired (you will need to add a little sea salt flakes).
Spoon into bowls, top with your protein of choice if using and sprinkle over the toasted coconut and sesame seeds, red chilli, spring onions and extra coriander and lime on the side. Enjoy.