Pumpkin and Chickpea Satay

Serves 4-6



1 tbs olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp chilli powder (optional)
2tsp fresh grated ginger
700g pumpkin, chopped into 1-2cm pieces
1 cup light coconut milk
½ cup water
200g green beans, trimmed, halved 
400g can chickpeas, drained, rinsed 
1/3 cup crunchy peanut butter
1tb soy sauce, low sodium
60g baby spinach


  • Heat oil in a large, deep frying pan over medium heat. Add onion and cook stirring occasionally for 5 minutes or until soft. Add the garlic, chilli and ginger and cook, stirring for 30 seconds.

  • Add the pumpkin, coconut milk and water, bring to the boil. Cover and reduce heat to simmer for 10-15 minutes until the pumpkin is just cooked
  • Add the beans, chickpeas, peanut butter and soy sauce. Stir gently until combined. Cook for a further 5 minutes or until the beans are just cooked and the sauce has thickened slightly.
  • Stir in the spinach until wilted
  • Serve with brown rice