10-minute Peanut Chickpea Curry

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon chili flakes
  • 1 can full-fat coconut milk
  • ¼ cup Justin’s Classic Peanut Butter
  • 2 tablespoons tomato paste
  • 2 cans chickpeas, rinsed and drained
  • 1 bouillon cube (optional)
  • 2 tablespoons lime juice

DIRECTIONS

  1. In a large skillet over medium heat, heat the oil. Add the onion and garlic, and sauté until softened. Add spices and sauté 1 minute more. Add coconut milk, peanut butter, tomato paste, chickpeas and bouillon cube (if using). Stir until well combined.
  2. Bring to a simmer and cook 6-7 minutes. Remove from heat and stir in lime juice.
  3. Serve warm with rice and fresh cilantro, as desired.
INGREDIENTS
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon chili flakes
  • 1 can full-fat coconut milk
  • ¼ cup Justin’s Classic Peanut Butter
  • 2 tablespoons tomato paste
  • 2 cans chickpeas, rinsed and drained
  • 1 bouillon cube (optional)
  • 2 tablespoons lime juice
DIRECTIONS
  1. In a large skillet over medium heat, heat the oil. Add the onion and garlic, and sauté until softened. Add spices and sauté 1 minute more. Add coconut milk, peanut butter, tomato paste, chickpeas and bouillon cube (if using). Stir until well combined.
  2. Bring to a simmer and cook 6-7 minutes. Remove from heat and stir in lime juice.
  3. Serve warm with rice and fresh cilantro, as desired.
Great Summer Recipes
Maple Almond Butter Coffee Cake on a white plate with the corner cut with a fork on a wood background with tray and jar

Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.

 

Peanut Butter Apple Banana Bread slices topped with banana slices and peanut butter on white parchment on white background

Go bananas with this Peanut Butter Apple Banana Bread sure to delight your palate. Banana bread is one of my favorite baked goods. When I was putting this recipe together I thought, “How could I justify this recipe?”. The answer was simple, I’ve added JUSTIN’S® Honey Peanut Butter (that’s me, Justin), honey apples, apple sauce, bananas, and my not-so-secret ingredient, love, for a truly exquisite loaf of banana bread.

 

ULTIMATE PEANUT BUTTER CUP COOKIES

Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.

But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!

Chocolate Hazelnut Tart with Rosemary and Orange with 3 small pieces cut and still inside the tart on a white background

Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.