15 Minute Chinese Five Spice Peanut Chickpeas (Gluten Free, Vegan)

Prep: 2 minutesCook: 13 minutesTotal: 15 minutes
Yield: serves 2Category: Dinners
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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!

If you like my chinese five spice peanut chickpeas you will probably also like my popular Chinese No Chicken Curry recipe and my 15 Minute Salt & Pepper Mushrooms which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 can chickpeas
  • 1/2 red pepper
  • 2 spring onions
  • 2 tbsp peanut butter
  • 2 tbsp gluten free soy sauce
  • 1 + 1/2 tbsp chinese five spice seasoning
  • 1 tbsp maple syrup
  • 1/2 tsp chilli powder
  • 1 clove garlic
  • 1 thumbnail sized piece ginger
  • generous pinch sea salt
  • generous pinch black pepper
  • splash sesame oil


  1. Slice the pepper into chunks and add to a pan along with the sesame oil, cook over a moderate heat for a minute or so
  2. Reduce the heat and stir in the chopped spring onions, one minced garlic clove, the grated ginger and the five spice seasoning
  3. Drain the chickpeas and add to the pan along with the chilli powder, salt and pepper. Stir well over a moderate heat, ensuring the seasoning is well distributed
  4. Stir in the gluten free soy sauce and allow to cook together for a few minutes
  5. Reduce the heat once more and stir in the maple syrup and peanut butter. Allow the ingredients to melt together and form a sticky sauce that completely covers the chickpeas before serving


  1. Austin

    Made this with what I had in my pantry (everything except ginger – I subbed Nutmeg). It made for an intensely flavorful dish. Paired with my own egg fried rice which made for a savory and sweet dish with a little kick! It’s something I definitely would make again- quite a filling dinner too when paired with rice!

    • Natasha Gelder

      Its such an easy one to throw together! I’m glad you enjoyed it and would eat it again!


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