Thai Spicy Peanut Chickpeas with Mango

Sometimes the best way to describe something is just to say it how it is. The following description probably doesn’t do this delicious combination justice!

A humble tin of beans, lentils, or chickpeas can be made so much more enjoyable when combined or drizzled generously with a simple sauce. And this Thai-inspired peanut butter sauce is one of my favourite go-tos…

Servings: 4

Preparation Time - 10 minutes
Cooking Time - 30 minutes

Ingredients

Thai Peanut Sauce

1 tbsp Thai Red Curry paste
½ tsp Just Natural Organic ground ginger
½ tsp Just Natural Organic ground coriander
1 tbsp soy sauce or tamari
80g Organic Kitchen smooth peanut butter
100ml Organic Kitchen coconut milk
200ml water
1 tbsp sesame oil
Juice of half a fresh lime

Everything Else

2 x 400g Organic Kitchen chickpeas
1 tbsp sesame oil
200 – 250g Just Natural Organic brown jasmine rice
1 ripe mango, peeled and diced
½ a fresh cucumber, finely sliced
2 tbsp Just Natural Organic hulled sesame seeds, toasted
Fresh coriander to serve

How to Make it

Combine all sauce ingredients in a high-speed blender or Nutri Bullet. Place into a pot, bring to the boil, and simmer for 10 minutes (do this just before you want to serve it).
Preheat your oven to 200°C (400°F).
Put rice on to cook according to the instructions on the packet.
Place the chickpeas on a baking paper-lined tray, drizzle, and toss with sesame oil. Place into the oven to cook for 30 minutes, tossing halfway through.
Assemble serving bowls with cooked rice, sauce, chickpeas, mango, and cucumber. Garnish with sesame seeds and fresh coriander – and enjoy!