Garbanzo Stew

Yield: 4 servings (serving size: 1 cup stew and 1 cup rice)
Ingredients
• 1  tablespoon  olive oil
• 1  cup  finely chopped onion
• 4  cups  chopped seeded tomato (about 1 1/2 pounds)
• 1  teaspoon  sugar
• 1  teaspoon  curry powder
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground turmeric
• 1/8  teaspoon  ground red pepper
• 2  (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
• 1/2  teaspoon  garam masala
• 1/4  cup  chopped fresh cilantro
• Peanut Rice
Preparation
Heat olive oil in a large saucepan over medium heat. Add onion, and sauté 5 minutes or until tender. Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally. Stir in chickpeas and garam masala; cook for 5 minutes or until thoroughly heated. Sprinkle each serving with 1 tablespoon cilantro. Serve over Peanut Rice.

Sorry no photo, but way good! Recipe from Cooking Light