Ingredients
1 tablespoon canola oil1/2 cup finely chopped onion1 tablespoon minced fresh gingerroot2 garlic cloves, minced1 jalapeno pepper, seeded and finely chopped, optional1/2 teaspoon salt1 teaspoon garam masala1/2 teaspoon ground coriander1/2 teaspoon ground cumin1 can (15 ounces) diced tomatoes, undrained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained3 cups hot cooked brown rice1/4 cup plain yogurtMinced fresh cilantro
Preparation
In a large skillet, heat oil over medium heat. Add onion, ginger, garlic and, if desired, jalapeno; cook and stir until onion is softened and lightly browned, 4-5 minutes. Add salt and spices; cook and stir 1 minute.
Stir in tomatoes and garbanzo beans; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes, stirring occasionally. Serve with rice. Top with yogurt and cilantro.
