Chickpeas in Curried Coconut Broth

INGREDIENTS

2 tsp

canola oil

1 1/2 cups

chopped onion

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 tbsp

curry powder

2 tbsp

chopped pickled jalapeño pepper

1 tsp

salt

1/2 cup

chopped fresh cilantro

6 cups

hot cooked basmati rice