Preparation

Heat the oil in a 2-quart (1.9L) skillet. Add the onion, followed by the other vegetables in the order listed. Sauté for about 5 minutes. Add the salt and continue cooking while you make the braising sauce. While the vegetables are cooking, combine all of the remaining ingredients, except the beans, in a blender and process to make a smooth sauce. Add the sauce and the garbanzo beans to the vegetables. Continue cooking just until vegetables are fork-tender. Serve over a bed of basmati rice and garnish with fresh basil or cilantro.