2 small onions, minced
4 garlic cloves, minced
2 15-oz. cans chickpeas, drained
2 15-oz. cans tomato sauce
2 T. chili powder
2 t. cumin
1 t. oregano
cayenne, to taste
1 1/3 c. yogurt
4 c. cooked brown rice
Saute onions and garlic over medium heat. Add chickpeas, tomato sauce, and all the seasonings. Simmer uncovered for 30 minutes, stirring occasionally, adding water if it becomes too thick. Serve with a topping of yogurt and with rice on the side.
Notes: Despite the seasonings, this was a little bland for our family the first time we made it. It's an inexpensive and filling meal, though, so we've made it again and Tim's played with the seasonings a bit to make it more tasty. I use a quart-sized bag of garbanzos I'd previously cooked and frozen and just mixed the rice in with the chili before serving. We've done it with and without yogurt and with sour cream instead.
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