Pumpkin and chickpea satay | Sanitarium Health Food Company

Ingredients

• ¼ cup water
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tsp fresh ginger, grated
• 1 long red chilli pepper, seeds and membrane removed, finely chopped (optional)
• 700g pumpkin or butternut squash, peeled, chopped into chunks
• 1 cup reduced-fat coconut milk
• ½ cup salt-reduced liquid vegetable broth/stock
• 2 cups cauliflower florets
• ½ cup Natural Crunchy Peanut Butter
• 1 tbs salt-reduced gluten-free soy sauce
• 2 tsp honey
• 400g can chickpeas, rinsed and drained
• ¼ cup fresh coriander, chopped
• 60g baby spinach leaves