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
Reviews
Always looking for delicious, nutritious meatless suppers and this one filled the bill. We love exotic flavors and the ginger, coconut, jalapeno, and cilantro were perfectly yummy! I shared it with a co-worker for lunch the next day and it was declared a keeper. I had all the ingredients on hand which made it a great last minute dish, as well.
This is a five star dish. I had it tonight and every one liked it. I did not have a fresh jalapeno so I used my pickled sliced ones and finely diced them was perfect. Will use fresh the next time.