Healthy Butter Chickpeas

1 tablespoon olive oil

1 cup chopped medium onion

3-4 large cloves minced or grated garlic

1 1/2 tablespoons mild yellow curry powder

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon (or more if you like it hot!) cayenne

1/2 cup vegetable stock

1 15 oz can plain, low sodium tomato sauce

1 19oz can low sodium chickpeas

1/4 cup, roughly chopped fresh cilantro

1 tablespoon lime juice

1/4 cup smooth, natural almond butter, at or close to room temperature

1/2 cup full fat coconut milk

1 teaspoon sugar

Salt and extra lime juice to taste

Rice, potato wedges, etc for serving

Heat oil in a dutch oven or heavy-bottomed pot over medium heat. Add onion and cook until translucent, being sure not to brown, 4-5 minutes.

Add garlic and all of the spices to the onions and cook, stirring frequently, until very fragrant, about 1 minute.

Deglaze the pot with the vegetable stock, being sure to scrape all of the browned bits off the bottom, then add the tomato sauce, chickpeas, cilantro and lime juice, stirring until well incorporated.

Bring tomato mixture to a simmer and cook 20-25 minutes until chickpeas and plump and tender.

Remove from heat and stir in almond butter, coconut milk and sugar and continue stirring until smooth and streaks remain. Season with additional salt and lime juice to taste.

Serve over brown basmati rice and top lots of fresh cilantro.