Ingredients: 2 tablespoons canola oil, 2 medium onions, chopped (about 1-1/3 cups), 3 large tomatoes, seeded and chopped (about 2 cups), 1 jalapeno
pepper, seeded and chopped, 1 tablespoon minced fresh gingerroot, 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained, 1/4 cup
water, 1 teaspoon salt, 1 cup light coconut milk, 3 tablespoons minced fresh cilantro, 4-1/2 cups hot cooked brown rice, Additional minced fresh cilantro,
optional. Heat the oil in a big skillet over medium-high heat. Add onions and stir-fry till they become crisp-tender. Sauté the tomatoes, jalapeño, and ginger
for a further two to three minutes, or until they are soft. Add the salt, water, and chickpeas and stir. Bring to a boil. Lower the heat and simmer, covered, for four to five
minutes, or until the liquor nearly evaporates. Take off the heat and mix in the cilantro and coconut milk. Accompany with rice and garnish with more cilantro, if preferred.