Ingredients
1 large onion, chopped coarsely
4 cloves garlic, minced
1 chili, finely diced (optional)
1/2 tsp. cumin
2-15 oz cans chickpeas, half of the liquid reserved
juice of 1/2 lemon
3 tbsp. tomato paste
2 tsp. peanut butter
2 cups cooked Basmati rice
Preparation
Sauté onion, garlic and chili (optional) in nonstick pot until slightly browned. Add cumin and cook about 30 seconds, or until spices start to give off wonderful smells and turn slightly brown. Add chick peas and the reserved liquid. Add lemon juice and tomato paste. Cook for about five minutes. Place half of the chickpea mixture in a blender and blend for about 15-20 seconds. Add it back to the pan and cook for an additional 5 minutes, until heated through. Stir in peanut butter and cook a few minutes more. Season with salt and pepper to taste. Serve over basmati rice.
