Garbanzo Stew With Peanut Rice (Cooking Light) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The total cooking time can be consolidated if the rice is started first. Ingredients:
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 |
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. GARBANZO STEW: Heat olive oil in a large saucepan over medium heat. Add onion, and saute 5 minutes or until tender.
2. Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally.
3. Stir in garbanzo beans and garam masala for 5 minutes or until thoroughly heated.
4. Sprinkle each service with 1 tablespoon cilantro. Serve over peanut rice.
5. PEANUT RICE: Bring the water to a boil in a medium saucepan.
6. Add rice, salt, and turmeric; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
7. Remove from heat; stir in peanuts and peas.
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