Indonesian Chickpea Satay

15 45 485
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 8
Indonesian Chickpea Satay
Health Rating


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 485
Calories from fat 208
Calories from saturated fat 16.4
Total Fat 23.1 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 5.4 g
Cholesterol 0
Sodium 1019 mg
Potassium 857 mg
Total Carbohydrate 55 g
Dietary Fiber 11.6 g
Sugars 22.6 g
Protein 14.5 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 3.1

Energy sources