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:
- 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.
- 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.