Chickpeas in Coconut Curry Broth

Ingredients

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

Directions

1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes or until onion is tender.
2. 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.
3. Stir in cilantro. Serve over rice.