Chickpea Curry - What's For Dinner?

Open Doors of St. Christopher's and Halton Environmental Network present What's For Dinner? a cooking class. This series has explored nutrient-dense meals: a granola breakfast, minestrone soup for lunch, and now dinner - a chickpea curry. Check out the ingredients and directions below!

Ingredients:
1/2 cup of chopped onion
4 cloves of garlic
1 inch knob of ginger
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
1/4 tsp cardamom
1/2 tsp salt
1/4 tsp ground pepper
3 tbsp peanut butter or almond butter
1 cup of non-dairy milk (coconut milk provides great flavour and richness)
3/4 cup broth or water
1 bell pepper, sliced
2 carrots, diced
other vegetables of your choice, cut to your preference (we have tried zucchini, mushrooms, potatoes and peas)
1 can of chickpeas (drained and rinsed)
1 tbsp sugar
juice of 1/2 a lime
1/2 cup cilantro (for a garnish)

Directions:
Blend the onion, ginger and garlic with 2-3 tsp of water until smooth (use a blender or food processor - alternately mince each ingredient finely and mix into water)
Heat oil in skillet over medium heat, then add onion mix and spices
Cook until fragrant (2-3 minutes).
Add nut butter, non-dairy milk, and broth and mix well, turn heat down to medium-low
Bring to a simmer then add the veggies and chickpeas.
Stir well, cover, and bring back to a simmer.
Continue to cook until carrots are tender and all veggies are cooked.
Serve over your favourite grain (rice or quinoa both work well)