Coconut-Ginger Chickpea Rice Dish

Ingredients

• 2 Tbsp. olive oil
• 2 medium onions, chopped
• 3 large tomatoes, seeded & chopped
• 1 jalapeno pepper, seeded & chopped
• 1 Tbsp. fresh gingerroot, minced
• 2, 15 oz. cans chickpeas, rinsed & drained
• 1/4 cup water
• 1/2 tsp. salt
• 1 cup canned light coconut milk
• 3 Tbsp. fresh cilantro, minced, plus more for garnish
• 4 ½ cups cooked brown rice to serve

Instructions

1. Heat olive oil over medium heat in a large skillet. Add the onions and sauté until tender, stirring often.
2. Add the tomatoes, jalapeno, and ginger. Cook another 2-3 minutes or until tender.
3. Add the chickpeas, water, and salt, bring to a boil, reduce heat to simmer, and cook uncovered for 5-10 minutes or until the liquid has evaporated.
4. Remove from heat and mix in the coconut milk and cilantro.
5. Serve with rice and garnish with more cilantro if desired.

Nutrition per serving: 410 calories, 71 g carbohydrates, 10 g fat, 11 g fiber, 12 g protein, 410 mg sodium, 9 g sugar.

Recipe from: tasteofhome.com