- 1
- 10 mins
- 25 mins
4.2/5
(5 Votes)
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 cups chicken broth
- 3 tablespoons peanut butter
- 1 teaspoon peanut oil
- 2 onions, chopped
- 1 inch minced gingerroot
- 1 1⁄2 teaspoons curry powder
- 1 ⁄2 teaspoon ground cumin
- 14 1⁄2 ounces diced tomatoes (can)
- 1 ⁄4 teaspoon cayenne pepper
- chopped cilantro
Preparation
Step 1
Puree chickpeas, 1/2 cup of broth, and peanut butter.
Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
Stir in curry powder and cumin, saute another minute.
Add remaining broth, tomatoes, and chickpea puree.
Simmer 5 minutes.
Season with cayenne and sprinkle with cilantro.