INGREDIENTS

• 1/4 cup peanut butter, creamy/salted
• 1 juicy lime, squeezed
• 1 1/2 Tbsp maple syrup
• 1 clove garlic, minced
• 1 tsp curry powder (use less for a milder flavor)
• 1/2 – 3/4 cup water
• salt and pepper to taste – (at least 1/2 tsp salt)
• 1 1/2 cups cooked chickpeas, drained and rinsed
• Optional garnishes: chopped greens, smoky paprika, hot sauce, fresh herbs

INSTRUCTIONS

1. Place a sauce pot over high heat and add the garlic and a splash of water. Allow the garlic to cook and caramelize a bit. (You could also use a teaspoon of oil instead of water for a richer flavor)
2. Whisk in the peanut butter, maple syrup, lime juice, water and curry powder. Keep whisking as you bring the mixture to a slow boil. Lower the heat to low and continue whisking as the sauce thickens.
3. Add in the chickpeas. Stir well. Allow the sauce and chickpeas to simmer on low for 3-4 minutes. Add salt and pepper to taste.
4. When chickpeas are tender and sauce thickened, remove from heat. Serve over top rice or quinoa or inside a pita or a wrap. You could even serve on the side of a salad or alongside other veggies.

Yield: 3 servingsPrep Time: 00 hrs. 02 mins. Cook time: 00 hrs. 08 mins. Total time: 10 mins. Tags: entree,easy,peanut butter,chickpeas,curry,veggies,vegan,dinner,