Name: Peanut-Ginger Chickpea Curry recipe
Ingredients: 1 ½ 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;⅛ teaspoon ground cinnamon, or to taste;⅛ teaspoon cayenne pepper, or to taste;1 (28 ounce) can diced tomatoes, drained;1 teaspoon salt

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Ingredients

1 ½ 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 ⅛ teaspoon ground cinnamon, or to taste ⅛ teaspoon cayenne pepper, or to taste 1 (28 ounce) can diced tomatoes, drained 1 teaspoon salt

Nutrition Info

581 calories carbohydrate: 79.3 g cholesterol: : - fat: 22.8 g fiber: 9.3 g protein: 16.4 g saturatedFat: 14.1 g servingSize: - sodium: 1078.3 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

Quick to make and very filling! This is vegan-friendly and can be also be made gluten-free. I love the combination of peanut butter and coconut milk. You can easily double this recipe to make a larger quantity. For potlucks, I spread the cooked rice in a casserole dish and layer the curry on top.

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