- 4
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Ingredients
- 15 oz. can chickpeas, rinsed and drained
- 3 cups reduced-sodium chicken broth
- 3 tbsp. natural creamy peanut butter
- 1 tsp. Peanut Oil
- 2 onions, chopped
- One 1 inch piece peeled gingerroot, minced
- 1 1/2 tsp. curry powder
- 1/2 tsp ground cumin
- 14.5 oz can diced tomatoes
- 1/4 tsp cayenne pepper, or to taste
- chopped cilantro
Preparation
Step 1
In a blender or food processor, combine the chickpeas, 1/2 cup of the broth and the peanut butter; puree.
In a large nonstick saucepan or Dutch oven, heat the oil. Saute the onions and gingerroot until the onions are soft, 7-8 minutes. Stir in the curry powder and cumin; saute 1 minute longer. Add the remaining 2 1/2 cups of broth, the tomatoes and the chickpea mixture; simmer 5 minutes to blend the flavors. Season with the cayenne. Serve, sprinkled with the cilantro.