Garbanzo Beans in Coconut Milk

 

3 C. water

2 C. rice

2 (15-07.) cans garbanzo beans, including juice

1 (13.5-oz.) can coconut milk

I (14.5-oz.) can chopped tomatoes with lime juice and cilantro

1/2 tsp. garam masala

½ tsp. powdered coriander

1 tsp. garlic powder

1 tsp. turmeric

2 tsp. curry powder

1 T. granulated white sugar

1/4 tsp. cayenne pepper

 

In a heavy bottomed saucepan with a tight fitting lid, combine 3 C. water and 2 C. rice. Boil on high heat for 15 minutes. Remove from heat and set aside for 10 minutes, then fluff. Do not lift the lid while rice is resting. In a large saucepan, combine garbanzo beans, coconut milk, tomatoes, and remaining ingredients. Simmer over medium heat for 10 minutes. To serve, spoon garbanzo bean mixture over a serving of rice.