In a small mixing bowl, combine peanut butter, soy sauce, ginger powder, garlic, chili flakes, and lime juice.
Mix in water one tbsp at a time until the sauce reaches your desired consistency.
Transfer sauce to an airtight container in the fridge and let sit for at least 10 minutes - the flavors combine so well if you let it sit! Refrigerate leftovers for up to 10 days.
Chop the onion into tiny chunks.
In a large pan, heat oil over medium heat. Add onion, mix, saute for 5 minutes or until onion starts to brown.
Mix in garlic and saute until garlic starts to brown.
Mix in spinach and saute until it gets small and wilted.
Drain and rinse the canned chickpeas, then add to the pan and mix. Add in paprika and cinnamon. Heat chickpeas for about 10 minutes.
Pour in peanut sauce and stir until combined. Turn the heat down to low, and let cook for about 5 minutes or until everything is warm.
Add more or fewer chili flakes to reach your desired spicy level. I found 2 tsp was plenty spicy!
You can sub lime juice for lemon juice or even apple cider vinegar.
The longer you let the sauce sit after being mixed, the better the flavor becomes. Make sure to let the sauce sit before tweaking the ingredients too much, I find it becomes sweeter after resting.
This peanut sauce will keep in the fridge for about 10 days… but it never lasts that long!
This Vegan Peanut Chickpeas recipe features our Spicy Peanut Sauce!
You can add your fav veggies into this dish to make it even fancier! I would recommend adding red cabbage, carrots, or peas!
Serve these vegan peanut chickpeas on rice for best results! I also love having pakoras on the side for a full-on Indian meal experience!
The peanut chickpeas keep really well in the fridge for up to 2 days. They’re one of my favorite work lunches!