Ingredients

• 2 Tbsp coconut, olive, or avocado oil (if avoiding oil, sub water)
• 1 medium red or white onion, diced
• 1 large red bell pepper, diced (seeds and stems removed)
• 6 cloves garlic, minced (6 cloves yield ~3 Tbsp or 18 g)
• 1 large pinch sea salt
• 2 14-ounce cans diced tomatoes
• 1/2 cup tomato paste
• 2-4 tsp **chili garlic sauce (**or cayenne pepper)
• 1 cup natural, salted peanut or almond butter (creamy or chunky)
• 2 cups light coconut milk
• 2 15-ounce cans chickpeas, rinsed and drained
• 2 cups water, depending on desired thickness

Directions

• Heat a large saucepan over medium heat. Once hot, add oil (or water), onion, red pepper, garlic, and a large pinch of salt. Cook for 3-5 minutes, stirring frequently or until peppers and onions are softened.
• Add the tomatoes (with their juices), tomato paste, chili garlic sauce, peanut butter, coconut milk, and (rinsed, drained) chickpeas. Stir to combine. Add water to desired thickness — about 2 cups (480 ml // as original recipe is written).
• Bring to a simmer, then lower heat, cover, and continue cooking until slightly thickened and fragrant — about 15-20 minutes. Turn the heat down if it’s boiling — you’re looking for a low simmer.
• Taste and adjust seasonings as needed, adding salt to taste, additional peanut butter for depth of flavor and creaminess, chili garlic sauce for heat, or tomato paste for tomato flavor.