Garbanzo Stew

This is one of my favorite quick recipes. You get so much flavor for so little effort.

Normally I serve it with the Peanut Rice in the recipe, but today I served it with plain basmati rice.

Garbanzo Stew

Cooking Light

1 tablespoon olive oil
1 cup finely chopped onion
4 cups chopped seeded tomato (about 1 1/2 pounds)
1 teaspoon sugar
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
1/2 teaspoon garam masala
1/4 cup chopped fresh cilantro
Peanut Rice

Heat olive oil in a large saucepan over medium heat. Add onion, and sauté 5 minutes or until tender. Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally. Stir in chickpeas and garam masala; cook for 5 minutes or until thoroughly heated. Sprinkle each serving with 1 tablespoon cilantro. Serve over Peanut Rice.

Peanut Rice:

2 1/4 cups water
1 cup (uncooked) white basmati rice
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 cup dry-roasted peanuts
1/2 cup frozen petite green peas, thawed

Bring the water to a boil in a medium saucepan. Add rice, salt, and turmeric; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in peanuts and peas.

4 servings