1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes or until onion is tender. Place onion mixture, chickpeas, and next 6 ingredients (through brown sugar) in a large saucepan; stir well. Cover and cook on Med-low for 30 mins. Stir in cilantro. Serve over rice. Sprinkle with peanuts.