Garbanzo Stew With Peanut Rice (Cooking Light)

Ingredients

Garganzo Stew

• 1 tablespoon olive oil
• 1 cup onion, finely chopped
• 4 cups tomatoes, chopped and seeded (about 1 1/2 lbs)
• 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 garbanzo beans, drained
• 1/2 teaspoon garam masala
• 1/4 cup fresh cilantro, chopped

Peanut Rice

• 2 1/4 cups water
• 1 cup basmati rice, uncooked
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/2 cup dry roasted peanuts
• 1/2 cup tiny peas, thawed

Directions

1. 1

   GARBANZO STEW: Heat olive oil in a large saucepan over medium heat. Add onion, and saute 5 minutes or until tender.

2. 2

   Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally.

3. 3

   Stir in garbanzo beans and garam masala for 5 minutes or until thoroughly heated.

4. 4

   Sprinkle each service with 1 tablespoon cilantro. Serve over peanut rice.

5. 5

   PEANUT RICE: Bring the water to a boil in a medium saucepan.

6. 6

   Add rice, salt, and tumeric; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

7. 7

   Remove from heat; stir in peanuts and peas.