Indian Style Chickpeas

You will have to forgive me.  I had thought that I would just be having a quiet dinner alone this evening but thankfully my daughter and her delightful family wanted to come over - last minute.  I had enough food for everyone, but the thought of taking pictures slipped my mind completely.   I'm pretty sure this qualified for my second vegan dish but may be wrong.
Indian Style Chickpeas
 adapted from meatlessmonday.com
1 large onion, chopped coarsely 4 cloves garlic, minced  1 chili, finely diced (optional)   I didn't have a fresh chili so I added a tablespoon of canned diced chilies)
1/2 teaspoon cumin 2 15-ounce cans chickpeas, reserve half the liquid   - I saved all the liquid and used most of it juice of 1/2 lemon
3 tablespoons tomato paste
2 teaspoons peanut butter
2 cups cooked Basmati rice
1/4 teaspoon or more red pepper flakes (optional)


Directions:
Saute onion, garlic and chili in nonstick pot until slightly browned (I used a tablespoon of olive oil since I don't use nonstick cookware).  Add cumin and cook about 30 seconds or until spices start to give off wonderful smells and turn slightly brown.
     Add chick peas and half of the reserved liquid.  Add lemon juice and tomato paste.  Cook for five minutes.  Place half of the chickpea mixture in a blender and blend for 15-20 seconds (It was so thick I used the remainder of the reserved liquid but that was my personal preference).  Add it back to the pan and cook for an additional 5 minutes, until heated through.  Stir in peanut butter and cook a few minutes more, until peanut butter is blended throughout.  Salt and pepper to taste and serve over basmati rice.
   On a side note.... My daughter thought it needed more heat and would taste great in tortillas.  She also felt that perhaps adding a few tablespoons of chopped cashews would be a delicious addition.