Coconut-Ginger Chickpeas & Tomatoes

INGREDIENTS

2 tbsp

canola oil

medium onions, chopped (about 1-1/3 cups)

large tomatoes, seeded and chopped (about 2 cups)

jalapeno pepper, seeded and chopped

1 tbsp

minced fresh gingerroot

2 cans

each) chickpeas or garbanzo beans, rinsed and drained

1/4 cup

water

1 tsp

salt

1 cup

light coconut milk

3 tbsp

minced fresh cilantro

4 1/2 cups

hot cooked brown rice

Additional minced fresh cilantro, optional