Curried Garbanzos

Curried Garbanzos (Originally from Meatless Monday, but I've altered it a little)

1 large onion, coarsely chopped
3-4 cloves garlic, minced
1 tbls. oil
1-2 tsp. curry powder
2 15 oz cans garbanzos (chickpeas), one drained and one not
juice of 1/2 lemon
2 tbls. tomato paste
2 tbls. peanut butter

Saute onion and garlic in oil over medium heat until soft. Add the curry powder and cook for a minute or two until it gets nice and fragrant. Add the garbanzos (including liquid from one can), lemon, and tomato paste. Cook for about 5 minutes. Take out about half the mixture from the pan and puree it in a blender (or if you have a hand blender, stick it in the pan and blend up part of it--you want some garbanzos left whole, but some puree to make the sauce thick). Keep cooking for another five minutes or so, then add the peanut butter and cook just a few more minutes. Serve with rice. This tastes really good with a carrot salad or a nice cucumber/yogurt salad.