Chickpeas with Peanut Butter Curry

Peanut Butter sauce is easy to make and the flavor profile is loved by everyone. You can very easily change the flavors with thai red curry paste, or soy sauce, or Indian spices and herbs, or african chile blend. Add veggies, tofu or beans or lentils as you want.
Serve over rice or cooked grains.

Ingredients:

• 1 chopped onion
• 2 cloves of garlic
• 1 inch knob of ginger
• ½ tsp coconut oil
• ½ tsp ground cumin
• ¼ tsp cinnamon
• ¼ tsp cardamom 
• ⅓ tsp cayenne
• ½ tsp turmeric
• 3 tbsp peanut butter
• ½ cup milk
• ¾ cup water
• ½ red bell pepper, sliced
• 2 sliced carrots
• 2 cups cooked chickpeas 
• salt and ground pepper, to taste 

Instructions:

Blend the onion, ginger, garlic with 2 to 3 tbsp water until smooth. 
Heat coconut oil in a skillet over medium heat. When hot, add pepper and carrots. Cook for 5 minutes. Add cumin, cinnamon, cardamom, cayenne and cook for 15 to 30 seconds.
Add in the onion puree and mix. Mix in the turmeric and cook until the mixture is well roasted and onion does not smell raw. 7 to 9 minutes. Stir occasionally.
Add in the nut butter, milk and mix in. It will take a half minute for the nut butter to mix. Add water. Mix well.
Add chickpeas, salt and pepper. Mix, cover and bring to a boil. Reduce heat to medium low and continue to cook for 5 minutes. 
Continue to simmer for another 3 to 4 minutes until the curry thickens a little. Serve over rice or cooked grains of your choice.

Enjoy!