Title: Chickpea Satay Indonesian

Yield: 8 servings

Category: Entree

Cuisine: Indonesian

Source: Revive



Slice and roast carrots for around 20 mins at 180 deg C (350 deg F)
In a large pot or pan cook onion, garlic, oil and ginger until clear.
Stir in spices.
Mix peanut butter and hot water to make a pourable paste and add to the pot.
Add tomatoes and heat until boiling.
Add salt, coconut cream and date puree
Add chickpeas and carrots
Garnish with fresh parsley


Date puree - equal parts dried dates and hot water blended
You can use coconut milk instead of cream.