Step 1

Cook your rice according to package instructions. (Or prepare it ahead of time.)

Step 2

Dice onion.

Step 3

In a large skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 4

When onion is softened, add the curry powder (more/less as desired), garlic powder, and smoked paprika (or other seasonings of choice*). Stir and heat for 1 minute, adding a touch more liquid if necessary.

Step 5

Rinse and drain chickpeas. Add chickpeas and diced tomatoes (with juice) to skillet. Stir and sauté for 2-3 minutes.

Step 6

Carefully add coconut milk, peanut butter, and tomato paste. Stir until well combined.

Step 7

Reduce heat to medium-low and let simmer about 8 minutes, stirring occasionally as the sauce thickens.

Step 8

Before serving, stir in the tamari.

Step 9

Serve warm over brown rice, topped with cashews and fresh cilantro if desired.