Peanut-Ginger Chickpea Curry

1 ½ cups white rice

3 cups water

1 (14 ounce) can coconut milk

5 tablespoons peanut butter

2 (14.5 ounce) cans chickpeas (garbanzo beans), rinsed and drained

2 teaspoons ground ginger, or to taste

⅛ teaspoon ground cinnamon, or to taste

⅛ teaspoon cayenne pepper, or to taste

1 (28 ounce) can diced tomatoes, drained

1 teaspoon salt

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.