african chickpea curry

I changed this soup recipe into a thicker stew you can serve over rice. Serves 6.

2 tablespoons oil
1 onion, chopped
1 red bell pepper, chopped
1 green chili, seeded and finely chopped
2 cloves garlic, minced
1 cup veg or chicken broth
1 15 oz can chickpeas, drained
1 14 oz can diced tomatoes, drained
2 tablespoons curry paste or powder
1 teaspoon salt
freshly ground black pepper, to taste
1 14 oz can coconut milk
3 tablespoons peanut butter
2 tablespoons chopped cilantro or parsley

1. Heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
2. Add the broth, chickpeas, tomatoes, curry paste/powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.
3. Add the coconut milk, peanut butter and cilantro/parsley and cook, stirring occasionally, until heated through, about 5 minutes. Serve over rice.