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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From a WW cookbook. Very tasty and quick. Low in calories and fat (chickpeas stretch the peanut butter flavor). Only 4 WW points per serving! Ingredients:
1 (15 ounce) can chickpeas, drained and rinsed |
3 cups chicken broth |
3 tablespoons peanut butter |
1 teaspoon peanut oil |
2 onions, chopped |
1 inch minced gingerroot |
1 1/2 teaspoons curry powder |
1/2 teaspoon ground cumin |
14 1/2 ounces diced tomatoes (can) |
1/4 teaspoon cayenne pepper |
chopped cilantro |
Directions:
1. Puree chickpeas, 1/2 cup of broth, and peanut butter.
2. Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
3. Stir in curry powder and cumin, saute another minute.
4. Add remaining broth, tomatoes, and chickpea puree.
5. Simmer 5 minutes.
6. Season with cayenne and sprinkle with cilantro.
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