Garbanzo Stew With Peanut Rice (Cooking Light) - cooking recipe

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

Preparation

GARBANZO STEW: Heat olive oil in a large saucepan over medium heat. Add onion, and saute 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 garbanzo beans and garam masala for 5 minutes or until thoroughly heated.
Sprinkle each service with 1 tablespoon cilantro. Serve over peanut rice.
PEANUT RICE: 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.