Garbanzo Stew With Peanut Rice (Cooking Light)

Submitted by LaJuneBug

"Posted for safe keeping. Cooking Light published this recipe, crediting Bharti Kirchner. The total cooking time can be consolidated if the rice is started first."

 

• Ready In: 35mins
• Ingredients: 17
• Serves: 4

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

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.

Reviews

[VegSocialWorker]

Very tasty and quite easy to make. The stew had just the right seasonings in it, though we like our a little hotter and added more chili pepper flakes. I changed the rice just a bit- I used a rice maker and half barley (for my own dietary reasons). Thanks for posting, we liked it.