Is there anything better than proper comfort food?
This chickpea satay gratin is hearty, filling and packed with veg. The kind of dinner that feels like a reward at the end of the day.
The veg stays tender, the chickpeas soak up all that rich peanut satay sauce and the crunchy topping adds just the right finish.
Exactly what you need to kick off January.
Ingredients
Gratin
- 2 x 400 g tins chickpeas, drained and rinse
- 1 red onion, thinly sliced
- 200 g vine tomatoes, halved or left whole if small
- 75 g cavolo nero or kale, shredded with stems removed
- 75 g baby spinach
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- Sea salt and freshly ground black pepper
- Squeeze of half a lemon
Peanut Satay Sauce
- 3 tbsp smooth peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup or honey
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
- 1 small garlic clove, grated
- 60 to 80 ml hot water, to loosen
Topping
- 50 g breadcrumbs
- 50 g peanuts
- 1 tbsp olive oil
To finish (optional)
- Fresh coriander
- Toasted peanuts
Method
Add the red onion, tomatoes, olive oil and spices to a pan and cook until soft. Stir in the chickpeas, followed by all the satay sauce ingredients and the cavolo nero.
Blitz the breadcrumbs until coarse and mix with the chopped peanuts and olive oil. Sprinkle evenly over the dish.
Roast for 20 to 25 minutes, until golden, crisp and bubbling.
