creamy chickpeas (curry like)

 

We loved this--it was hardy and filling and creamy!

Ingredients

Cooked rice for serving

1 onion chopped

15 oz can chickpeas, drained

15 oz diced tomatoes including the juice

15 oz can lite coconut milk

1/4 cup of natural creamy peanut butter

3 Tbsp tomato paste

1/8-teaspoon all the way up to a Tablespoon or more curry powder (according to your taste!)

1 up to 1 and 1/2 tsp garlic powder --as you desire

1 tsp smoked paprika

1 Tbs tamari --optional (soy sauce) I omitted

Spinach--I just threw in some frozen chopped spinach during the last 5 minutes---fresh would be nice as well

Cashews or cilantro for topping

Optional: vegetable broth for sauteing the veggies

Directions

Cook rice while preparing the creamy chickpeas

1. Place chopped onion in large saucepan (my ceramic). Add a bit of oil or just use water or vegetable broth.  Cook 5-7 minutes until onion is tender.

2. When tender add the seasonings of choice. Heat for about a minute adding more broth or water if sticking.

3. Add drained chickpeas and diced tomatoes with the juice of tomatoes. Cook 2-3 minutes. 

4. Add the coconut milk and peanut butter and tomato paste (I mix these three a bit first before adding).

5. Reduce heat and let simmer about 8 minutes more; during the last 5 minutes or so add some frozen spinach or fresh spinach.

Serve over the rice, adding cashews and or cilantro if desired.

This sauce filled my large saute pan--makes 4 large bowls or 5-6 small ones. It is filling because of the peanut butter and coconut milk and beans.