Gingery Chickpea & Tomato Stew

‎2 tbsp vegetable oil1 jumbo onion (1lb), chopped
2 cloves garlic, crushed
1 c basmati rice
1 c plain yogurt
1/4 c packed cilantro, finely chopped
...2 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cayenne pepper
1 (28 oz) can diced tomatoes
2 tbsp fresh lemon juice
1 tbsp fresh ginger, peeled and grated
2 (15 oz) cans garbanzo beans (chickpeas), rinsed and drained
½ c water
1 ½ tsp sugar
Salt

In a 5-6 qt saucepan, heat oil on medium heat until hot. Add onion and garlic, cook 10 min or until golden and tender, stirring occasionally. Meanwhile, cook rice according to package directions. In small bowl, combine yogurt and cilantro. Cover and refrigerate. To saucepan with onion, add cumin, coriander and cayenne. Cook one minute or until fragrant, stirring. Add tomatoes, lemon juice and ginger. Heat until boiling, then stir in chickpeas and water. Simmer 15 to 20 minutes or until sauce thickens, mashing a few beans and stirring occasionally. Stir in sugar and ¼ tsp salt. Makes about 7 cups. Divide rice among places, top with bean mixture and yogurt.

borrowed from Good Housekeeping