Coconut-Ginger Chickpeas & Tomatoes
This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Ingredients
- 2 tablespoons canola oil
- 2 medium onions, chopped (about 1-1/3 cups)
- 3 large tomatoes, seeded and chopped (about 2 cups)
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon minced fresh gingerroot
- 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
- 1/4 cup water
- 1 teaspoon salt
- 1 cup light coconut milk
- 3 tablespoons minced fresh cilantro
- 4-1/2 cups hot cooked brown rice
- Additional minced fresh cilantro, optional
