- 1 1/2 cups white rice
- 3 cups water
- 1 (14 ounce) can coconut milk
- 5 tablespoons peanut butter
- 2 (14.5 ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 2 teaspoons ground ginger, or to taste
- 1/8 teaspoon ground cinnamon, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 1 (28 ounce) can diced tomatoes, drained
- 1 teaspoon salt
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, stir coconut milk and peanut butter together in a large saucepan over medium-high heat until the peanut butter melts and the mixture is smooth, 5 to 7 minutes. Stir chickpeas, ginger, cinnamon, and cayenne pepper into the mixture; cook, stirring occasionally, until the chickpeas are tender, about 10 minutes. Add tomatoes; continue cooking until the mixture thickens slightly, about 10 minutes. Season with salt. Serve with the rice.
04/13/2018
recipepes.com
Peanut-Ginger Chickpea Curry, recipe
PT15M
PT1H
5
455 calories
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