Peanut-Ginger Chickpea Curry

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.