Breadcrumbs

coconut ginger chickpeas tomatoes

Total Time: 30 Minutes

Ingredients:

  • 2 Tbsp 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 Tbsp minced fresh gingerroot
  • 2 cans (15oz each) chickpeas or garbanzo beans, rinsed and drained
  • 1/4 cup water
  • 1 tsp salt
  • 1 cup light coconut milk
  • 3 Tbsp minced fresh cilantro
  • 4 1/2 cups hot cooked brown rice

Yield: 6 Servings

Directions:

  1. In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno, and gingerroot; cook and stir 2-3 minutes longer or until tender.
  2. 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.
  3. Serve with rice; sprinkle with additional cilantro if desired.

 

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