Coconut-Ginger Chickpeas & Tomatoes Recipe: How to Make It

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