Indonesian Chickpea Satay

15 45 470
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 8
Indonesian Chickpea Satay
Health Highlights


2 large Carrots
1 onion(s) Sweet onion (chopped)
2 tbsp Vegetable oil
2 clove(s) Garlic (smashed)
3 tbsp Ginger paste
1/2 tsp Cayenne pepper
1 tsp Turmeric, powder
1 tsp Cumin
1/2 cup Peanut butter, natural
1/2 cup Water (hot)
2 can (28oz) Tomatoes, canned, stewed
200 ml Coconut cream
2 can (15oz) Chickpeas, canned, drained
1 tsp Salt
3 tbsp Honey (or date puree)


Slice and roast carrots for 20mins at 350F

In a large pot or pan cook oil, onion, garlic and ginger until clear

Stir in spices

Mix peanut butter and hot water to make a paste and add to the pot

Add tomatoes and heat until boiling

Add salt, coconut cream and honey (or date puree)

Add chickpeas and carrots

Nutrition Facts

Per Portion

Calories 470
Calories from fat 216
Calories from saturated fat 20.7
Total Fat 24.0 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 5.4 g
Cholesterol 0
Sodium 1078 mg
Potassium 869 mg
Total Carbohydrate 54 g
Dietary Fiber 11.7 g
Sugars 22.9 g
Protein 15.5 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 3.1

Energy sources