This was indeed a very easy dish for me to make, and quite tasty. Since I intended to share it with my toddler, and since I also don't like the taste of cilantro, I left out the jalapeño and cilantro.
Archived here from Taste of Home on 2024-12-19. All lines below, except the "mise en place" and metadata sections, are copied directly from there.
Ingredients
1 tablespoon canola oil
1/2 cup finely chopped onion
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped, optional
1/2 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 can (15 ounces) diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 cups hot cooked brown rice
1/4 cup plain yogurt
Minced fresh cilantro
Mise en place
Onion, ginger, garlic
Salt and spices
Tomatoes and rinsed garbanzo beans
Directions
In a large skillet, heat oil over medium heat. Add onion, ginger, garlic and, if desired, jalapeno; cook and stir until onion is softened and lightly browned, 4-5 minutes. Add salt and spices; cook and stir 1 minute.
Stir in tomatoes and garbanzo beans; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes, stirring occasionally. Serve with rice. Top with yogurt and cilantro.