Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 2/3 cup bean sprouts
- 150grams green beans
- 1 red capsicum, deseeded (thinly sliced)
- 1 carrot (shredded)
- 1 fresh long red chilli (thinly sliced)
- 1/2 cup small fresh coriander sprigs
- 1 Lebanese cucumber (coarsely chopped)
- 150grams snow peas (halved diagonally)
- 1 baby cos lettuce (quartered)
- 2tablespoons lime juice
- 2 lime wedges (to serve)
- 1teaspoons ground cumin
- 1tablespoons tamari
- 2/3 cup light coconut milk
- 1tablespoons olive oil
- 2 chickpeas (drained)
- 2/3 cup crunchy peanut butter
Nutrition per serving
2720kJ / 652Cal
2720 Kilojoules or 652 Calories
31% of daily energy intake*
Protein
30.2grams
Fat
32.8grams
Carbs
49.5grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place chickpeas in a bowl and roughly crush using a fork. Heat oil in a medium frying pan over medium-high heat. Add chickpeas and cook for 10 minutes, stirring, or until golden and crisp. Add cumin and cook for 1 minute, stirring, or until fragrant.
Step 2 of 3
Meanwhile, microwave beans and snow peas for 1-2 minutes or until tender. Drain. Refresh in cold water.
Step 3 of 3
Whisk peanut butter, coconut milk, tamari and lime juice in a bowl until smooth. Arrange vegetables, chickpeas and sauce on a platter, top with chilli and coriander, and serve with lime wedges.
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