Creamy Chickpea Curry

Ingredients

• 2 (14 ounce) cans chickpeas, drained and rinsed
• 1 (14 ounce) can tomatoes, diced
• 1 (14 ounce) can coconut milk
• 1/4 cup peanut butter
• 4 teaspoons curry powder
• 1 1/2 teaspoons powdered ginger
• 1/4 teaspoon cumin seed
• 1/8 teaspoon red pepper flakes
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon butter
• 1/3 cup raisins

Directions

1. 1

   Saute onions and garlic in butter until tender.

2. 2

   Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.

3. 3

   Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.

4. 4

   Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.

5. 5

   Stir in peanut butter, cover and cook on low heat for 25 minutes.

6. 6

   Add raisins, stir and let them warm through for 5 minutes.

7. 7

   Serve over rice.