Recipe: Vegan Indian Chickpea Curry over Jasmine Rice

[INGREDIENTS]

* Water (3 cups)
* Jasmine rice (2 cups)
* Kosher Salt (1 tbsp)
* Turmeric (1 tbsp)
* Onion (Medium Onion)
* Garlic (4 cloves)
* Olive Oil (1 tbsp)
* Chili Powder (1 tsp, 1 tbsp divided)
* Cumin (1 tbsp)
* Curry Powder (2 tbsp)
* Cayenne Pepper (1 tbsp)
* Coriander (1 tsp)
* Chickpeas, Organic (24oz, 2 cans, keep the liquid in one can of peas, and rinse the other)
* Fresh Lime Juice (1/2 limes' worth)
* Tomato Paste (3 tbsp)
* Natural Creamy Peanut Butter (2 tbsp)


[STEP 1]
Bring water to a boil in a medium pot.

[STEP 2]
Add jasmine rice, salt and turmeric to the water. Immediately reduce heat to medium, cover and let simmer for 15 minutes or until all the liquid is absorbed.

[STEP 3]
Set covered rice aside.



[STEP 4]
Chop onion, mince the garlic and saute both in olive oil in a large deep saucepan until transparent.

[STEP 5]
Add 1 tsp of the divided chili powder to the saucepan and stir for one minute.

[STEP 6]
Add cumin, curry powder, cayenne pepper, coriander, and the remaining 1 tbsp of chili powder to the saucepan. Stir for another minute.

[STEP 7]
The saucepan may become dry, so feel free to add some water until it becomes saucy.

[STEP 8]
Add the chickpeas and the reserved liquid to the saucepan and stir into all the spices.

[STEP 9]
Add the lime juice, tomato paste, and cook on medium heat for 5 minutes.

[STEP 10]
Transfer 1/3 of the chickpea mixture into a blender and blend for 20 seconds, along with some water if it is too thick to blend.



[STEP 11]
Return blended chickpeas to saucepan and melt peanut butter into the curry.

[STEP 12]
Season with salt and pepper, serve over your rice, and enjoy!