Directions:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, stir coconut milk and peanut butter together in a large saucepan over medium-high heat until the peanut butter melts and the mixture is smooth, 5 to 7 minutes. Stir chickpeas, ginger, cinnamon, and cayenne pepper into the mixture; cook, stirring occasionally, until the chickpeas are tender, about 10 minutes. Add tomatoes; continue cooking until the mixture thickens slightly, about 10 minutes. Season with salt. Serve with the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.12 Kcal (1269 kJ) | ||
| Calories from fat | 80.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Sodium | 399.8mg | 17% | |
| Potassium | 248.71mg | 5% | |
| Total Carbs | 47.59g | 16% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 8.85g | 18% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 2.8mg | 16% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 150.62 Kcal (631 kJ) | ||
| Calories from fat | 40.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 14% | |
|---|---|---|---|
| Sodium | 198.66mg | 17% | |
| Potassium | 123.58mg | 5% | |
| Total Carbs | 23.65g | 16% | |
| Sugars | 1.2g | 10% | |
| Dietary Fiber | 1.39g | 11% | |
| Protein | 4.4g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.4mg | 16% | |
| Calcium | 14.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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