Ingredients

Instructions

  1. Puree chickpeas, 1/2 cup of broth, and peanut butter.
  2. Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
  3. Stir in curry powder and cumin, saute another minute.
  4. Add remaining broth, tomatoes, and chickpea puree.
  5. Simmer 5 minutes.
  6. Season with cayenne and sprinkle with cilantro.