• 2 tablespoons canola oil
• 1 medium onion (about 6 ounces), chopped
• 1 medium red bell pepper (about 6 ounces), chopped
• 1 jalapeño chili, seeded and finely chopped
• 2 large cloves garlic, finely chopped
• 2 cups low-sodium vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook’s Tip)
• 1 teaspoon mild curry powder (I use a little bit of garam masala & turmeric for curry powder)
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 1 (14-ounce) can light coconut milk
• 3/4 cup cooked white or brown rice
• 2 tablespoons chopped fresh cilantro or parsley

preparation

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

cook’s tip:To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold-running water. Peel off the skins.