Garbanzo Stew With Peanut Rice (Cooking Light)

• 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

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.

garganzo, olive oil, onion, tomatoes, sugar, curry powder, salt, ground turmeric, ground red pepper, garbanzo beans, garam masala, fresh cilantro, peanut rice, water, basmati rice, salt, ground turmeric, peanuts, tiny peas

Taken from www.food.com/recipe/garbanzo-stew-with-peanut-rice-cooking-light-297004 (may not work)