Curried Chickpea Stew with Brown Rice Pilaf

Ingredients

• 1  bay leaf 
• 1 cup brown rice uncooked
• 15 ounce chickpeas rinsed drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes crushed undrained canned (such as Muir Glen)
• 1 tablespoon canola oil 
• 3  cardamom pods crushed
• 1 cup carrots diced
• 1 stick cinnamon (3-inch)
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 1  garlic clove minced
• 4  garlic cloves minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon ground turmeric 
• 0.8 teaspoon ground turmeric 
• 0.3 teaspoon kosher salt 
• 1 cup onion finely chopped
• 2 cups onion chopped
• 0.5 cup nonfat yogurt plain
• 1.7 cups water 
• 2.5 cups water 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. To prepare pilaf, heat a large nonstick skillet over medium heat.
2. Add 1 tablespoon oil; swirl to coat.
3. Add 1 cup onion; cook for 6 minutes or until golden, stirring frequently.
4. Add rice and the next 4 ingredients (through garlic); cook for 1 minute, stirring constantly.
5. Add 1 2/3 cups water and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 45 minutes.
6. Let stand for 5 minutes. Discard cardamom, cinnamon, and bay leaf. Keep warm.
7. To prepare stew, heat a large Dutch oven over medium-high heat.
8. Add 1 tablespoon oil, and swirl to coat.
9. Add 2 cups onion; saut for 6 minutes or until golden.
10. Add ginger and the next 7 ingredients (through cinnamon stick); cook for 1 minute, stirring constantly.
11. Add 2 1/2 cups water, carrot, 1/4 teaspoon salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until carrots are tender and sauce is slightly thick. Discard cardamom and cinnamon stick.
12. Place 1 cup rice mixture into each of 4 bowls; spoon 1 1/4 cups chickpea mixture over rice. Top each serving with 2 tablespoons yogurt and 1 tablespoon cilantro.