Sweet & Spicy Chickpeas With Peanut Sauce
This recipe combines a little heat with a little sweet to give you a simple delicious dish for your dinner table.
The peanut butter gives it a rich taste. We were able to decrease the fat by using powdered peanut butter. Powdered peanut butter like PB2 can be found at most grocery stores. Often times, you’ll find a store brand, too. Powdered peanut butter simply has had the fat removed which makes it a good substitute in recipes because you get all the protein from the peanuts without the added fat and calories.
The Sweet & Spicy Chickpeas with Peanut sauce is sure to be a family favorite with a plant based twist. Have meat eaters in your house? Make half with chickpeas and half with chicken or shrimp to please everyone.
A hearty meal that awakens your senses.
Serves: 4
Time: 35 minutes
Ingredients
1 cup brown rice
1 cup powdered peanut butter (ex. PB2) mix with 2/3 c. water until creamy
1/4 cup unsweetened almond milk
2 T. lime juice
1 1/2 T. coco aminos (or low sodium soy sauce)
1 T. maple syrup
1/2 red pepper flakes (may omit or decrease)
2 cloves of garlic
4 cups baby spinach
1 1/2 cups chickpeas, drained & rinsed
1/2 medium yellow onion, chopped
Grab our FREE Plant Based Goodies
if you’re just starting your plant based journey or need a great resource to get your kitchen ready for mealtime success.
Get The E-Guide ->Plant Based Goodies
Directions
Cook the brown rice according to package directions.
In a small pot over medium-low heat add the peanut butter, almond milk, lime juice, coconut aminos, maple syrup, red pepper flakes, garlic and half of the water. Whisk until combined. Continue to heat until just warmed through, stirring often to prevent burning. Season with salt or additional lime juice if needed.Spread 1/4 cup of edamame mixture on a slice of the toast.
Heat a large skillet or pan with a lid over medium-high heat. Add the spinach, chickpeas and onion to the pan along with the remaining water and cover with the lid. Steam for about 5 minutes or until the onions have softened and most of the water has evaporated.
Remove from the heat and add the warm peanut sauce to the pan with the chickpeas and stir to combine.
Serving: Divide rice between 4 plates and top with the chickpeas and peanut sauce mixture.
Leftovers: Refrigerate in an airtight container for up to three days. Or, freeze individual portions of rice and chickpea mixture for 3-6 months in a freezer safe container.
More Flavor: Add fresh ginger to the peanut sauce.
Additional Toppings: Serve with lime wedges, hot sauce and/or freshly chopped cilantro. Sprinkle with crushed peanuts or roasted sesame seeds.
No Coco Aminos: Use Tamari or low sodium soy sauce instead.
No Brown Rice: Swap in quinoa or brown rice noodles or soba noodles in place of the rice.
No Almond Milk: Use another plain plant based milk or skim milk.
Don’t Like The Heat: Leave the red pepper flakes out and let the spicy folks add them to their own dish.
