Mmm! This smells sooo good! can you see the smoke coming out of the picture? Yes, I took it the picture as soon as it was done because I wanted to eat it asap! My favorite foods are Indian, Thai, African, Puerto Rican, Italian, French and Mexican. Not necessarily in that order. All depends in my moods, seasons and weather. And today I went to the kitchen and inspire by the flavors of India and Thailand I made this dish. Was making me so hungry with the beautiful smells, I could not wait! Believe me is so good!!! You can make it with lentils too if you prefer. I had some chickpeas that were calling me from the the food cabinet, so I responded..... anyways, here is the recipe, Enjoy it
Ingredients
For the peanut or almond sauce:
4 tbsp or more peanut butter or almond butter
2 inch piece of fresh ginger, coarsely chopped
2 cloves of garlic
1 tablespoon Tamari sauce, or use coconut aminos to make soy-free
1 to 2 tsp lime juice
zest of ½ a lime
2 tbsp chopped cilantro
2 to 3 teaspoons Sriracha sauce or Asian chili sauce, to taste
¼ tsp or more cayenne
¼ tsp salt
1 Tbsp or more real cane light brown sugar
½ tsp sesame oil
1 cup organic coconut milk
For the chickpeas:
½ cup chick peas, washed and drained
1.5 cups water
For the Veggies:
2 tsp oil
⅓ cup sliced red or white onion
½ cup thinly sliced red bell pepper
¼ cup big sliced pieces of carrots
1/4 cup of baby corns
3 white potatoes or 2 sweet potatoes cut in big chunks
1 Tbsp fresh basil sliced
some cilantro for garnish (optional)
Instructions
Blend all the ingredients under peanut sauce until smooth. Taste and adjust the salt, sweet and spice as needed. Keep aside.
Cook the chickpeas in 1.5 cups of water with a dash of salt and sugar, over medium heat for 15 minutes. The chickpeas will cook to just about done. If they are crunchy, cook a minute or so longer. Drain and keep aside.
Meanwhile, in a large skillet, add oil and heat over medium-high heat. Add onions and cook until translucent. 3 to 4 minutes.
Add bell peppers and potatoes, the carrots and cook for another 2 minutes, Add in the baby corn and basil. You can add some baby greens like spinach if you like.
Add the peanut sauce and mix well. Add the chickpeas and mix in. Bring the sauce to a boil. Now reduce the heat to lo-med and cook for about about 30 minutes or until veggies are done.
Taste and adjust salt, sweet and spice. Check if the chickpeas and veggies are cooked to preference. Cook longer for softer chickpeas. Take off heat. Cover and let sit for another few minutes. Garnish with pepper flakes or cayenne and serve over rice, grains or wide noodles of choice, i love it with Basmati rice and sprinkle with cilantro!
