Creamy Chickpea Curry

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 (14 ounce) cans chickpeas, drained and rinsed
• 1 (14 ounce) can tomatoes, diced
• 1 (14 ounce) can coconut milk
• 1/4 cup peanut butter
• 4 teaspoons curry powder
• 1 1/2 teaspoons powdered ginger
• 1/4 teaspoon cumin seed
• 1/8 teaspoon red pepper flakes
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon butter
• 1/3 cup raisins

Recipe

• 1 saute onions and garlic in butter until tender.
• 2 add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
• 3 add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
• 4 gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
• 5 stir in peanut butter, cover and cook on low heat for 25 minutes.
• 6 add raisins, stir and let them warm through for 5 minutes.
• 7 serve over rice.