Garbanzo Stew and Peanut Rice
Ingredients:
Garbanzo Stew
- 1 tablespoon olive oil
- 1/4 teaspoon ground turmeric
- 1 cup finely chopped onion
- 1/8 teaspoon ground red pepper
- 1 28-oz can diced tomatoes (or 4 cups chopped tomatoes -- about 1-1/2 pounds)
- 2 (15-1/2 ounce) cans chickpeas (garbanzo beans), drained
- 1 teaspoon sugar
- 1/2 teaspoon garam masala
- 1 teaspoon curry powder
- 1 bunch cilantro, chopped (about 1/2 cup)
- 1/2 teaspoon salt
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Peanut Rice
- 2-1/4 cups water
- 1/4 teaspoon ground turmeric
- 1 cup (uncooked) white basmati rice
- 1/2 cup roasted/salted peanuts
- 1/2 teaspoon salt
- 1 cup frozen petite green peas, thawedÂ
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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 chickpeas and garam masala; cook for 5 minutes or until heated through. Sprinkle each serving with 1 tablespoon cilantro. Makes about 4 cups.
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. Makes about 4 cups.
If serving 4 portions, each portion provides about 650 calories, 25g protein, 17g fat, 102g carbohydrate, and 15g fiber.
If serving 6 portions, each portion provides about 430 calories, 17g protein, 10g fat, 68g carbohydrate, and 10g fiber.