Ingredients
2 tablespoons canola oil2 medium onions, chopped (about 1-1/3 cups)3 large tomatoes, seeded and chopped (about 2 cups)1 jalapeno pepper, seeded and chopped1 tablespoon minced fresh gingerroot2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained1/4 cup water1 teaspoon salt1 cup light coconut milk3 tablespoons minced fresh cilantro4-1/2 cups hot cooked brown riceAdditional minced fresh cilantro, optional
Preparation
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender.
Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro.
Serve with rice; sprinkle with additional cilantro if desired.
