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Finely chop the onion, garlic and grate the ginger
In a frying pan on medium-high heat, fry the onion in 1 tbsp sesame oil for a few minutes
Add garlic and ginger and cook for a further minute
Add peanut butter, soy sauce, 1 tbsp sesame oil, honey and coconut milk
Whisk together until smooth and creamy
Pour in chickpeas with about half of the jar liquid (drain the rest)
Mix and simmer on a medium-low heat for around 10 minutes
Add lime juice and taste to preference - add extra soy sauce, salt or chilli flakes if needed
If you want the sauce looser, add more liquid from the coconut milk can or a bit of water
Finish with sesame seeds, chilli crunch and fresh coriander on top
Serve with buttery flatbreads or rice