Chickpea Satay Indonesian

Ingredients

2 lg carrots
1 lg. chopped onion
2 Tbs. oil
2 cloves garlic
3 Tbs. ginger puree
1 pinch cayenne pepper
1 tsp tumeric
1 tsp cumin
1/2 c. peanut butter
1/2 c. hot water
2 400ml cans tomatoes
200 ml coconut cream
2 400g cans chickpeas
1 tsp. salt
3 Tbs. date puree or honey

Instructions

Slice and roast carrots for around 20 mins at 180 deg C (350 deg F)
In a large pot or pan cook onion, garlic, oil and ginger until clear.
Stir in spices.
Mix peanut butter and hot water to make a pourable paste and add to the pot.
Add tomatoes and heat until boiling.
Add salt, coconut cream and date puree
Add chickpeas and carrots
Garnish with fresh parsley

Notes

Date puree - equal parts dried dates and hot water blended
You can use coconut milk instead of cream.