Chickpeas In Curried Coconut Broth

• 2 teaspoons canola oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 1 (13.5-ounce) can light coconut milk
• 1 tablespoon curry powder
• 2 tablespoons chopped pickled jalapeno pepper
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 6 cups hot cooked basmati rice

1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; saute 5 minutes or until onion is tender. Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro. Serve over rice.

canola oil, onion, garlic, chickpeas, salt, light coconut milk, curry powder, pepper, salt, fresh cilantro, basmati rice

Taken from www.myrecipes.com/recipe/chickpeas-curried-coconut-broth (may not work)