This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful.

Ingredients

• 2 tablespoons 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 tablespoon minced fresh gingerroot
• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
• 1/4 cup water
• 1 teaspoon salt
• 1 cup light coconut milk
• 3 tablespoons minced fresh cilantro
• 4-1/2 cups hot cooked brown rice
• additional minced fresh cilantro, optional

Directions

1. In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; 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.