These delicious chinese five spice peanut chickpeas are so easy to make and can be thrown together when you are in a hurry. It is spicy, salty and sweet all at once and, for such a quick and simple recipe it is absolutely packed full of flavour!
I created this dish completely by accident as I randomly threw some of the ingredients together for lunch one day and then realised with a few tweaks it could be incredible! It takes hardly any time to make meaning it is a great dish to cook for a midweek dinner or working from home lunch when you are short on time.
To say this recipe is so simple it really is delicious – think salt and pepper meets peanut satay! Pair it with rice and some stir fried broccoli to turn this into a satisfying dinner for two. You might like it alongside my easy Tofu ‘Egg’ Fried Rice which you can find here. You could also whip this up to enjoy on its own as a quick lunch or dinner for one if you don’t have many ingredients in!
This is a pretty versatile recipe and, providing the seasoning and chickpeas remain in the dish, you could really mix the ingredients up. I use half a red pepper in this recipe, however, you could use a full one if desired. I prefer this made with spring onions but you could substitute these for white or red. I have kept the recipe for this simple, however, if you wanted to use this as a base and add in chopped mushrooms, broccoli, meat substitutes, etc, in order to bulk this dish up then you could.
I opt to use fresh ginger in this recipe, however, you could use dried if needed. Similarly, I use dried chilli powder in this but you could use fresh. This is a medium spiced dish but please do feel free to amend the amount of spices used in order to suit your personal preference!
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