Garbanzo Stew With Peanut Rice (Cooking Light)
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Garganzo Stew
- 14.79 ml olive oil
- 236.59 ml onion, finely chopped
- 946.36 ml tomatoes, chopped and seeded (about 1 1/2 lbs)
- 4.92 ml sugar
- 4.92 ml curry powder
- 2.46 ml salt
- 1.23 ml ground turmeric
- 0.61 ml ground red pepper
- 2 (878.83 g) can garbanzo beans, drained
- 2.46 ml garam masala
- 59.14 ml fresh cilantro, chopped
-
Peanut Rice
- 532.32 ml water
- 236.59 ml basmati rice, uncooked
- 2.46 ml salt
- 1.23 ml ground turmeric
- 118.29 ml dry roasted peanuts
- 118.29 ml tiny peas, thawed
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!