Step 1

SAUTÉ ONION & SPICES:In a large pan, heat the coconut oil over medium-high heat. Add the onion and sauté for 3-4 minutes. Add the garlic and cook for another minute.Add the curry powder and cumin, mix well until onion is coated, and toast for 30 seconds.*If you like heat, add in 1/2 tsp of red pepper flakes at this time

Step 2

SIMMER CHICKPEAS:Pour in the crushed tomatoes, coconut milk, chickpeas. Stir in peanut butter and baking soda. Bring to a boil, then simmer for about 10 minutes, stirring occasionally. Finish off with a squeeze of lime juice and salt. Add more salt to taste.

Step 3

SERVE:Serve with rice and/or naan. Sprinkle with chopped cilantro. Enjoy!