Chickpea, Red Pepper, and Basil Sauté

1 tbsp EVO oil
2 c rough sliced onion
1/2 tsp cumin seeds
1 c red bell pepper strips
1 tbsp water
1/2 c chopped green onions
1/4 tsp salt
2(15 1/2-oz) cans chickpeas (garbanzo beans), drained
2 c chopped fresh basil
1/4 c garlic-and-herb seasoned breadcrumbs
2 c hot cooked instant brown rice (see below)

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cumin. Sauté 10 minutes, or until the onion is lightly browned. Add the bell pepper and water, cover, reduce heat, and simmer 3 minutes. Add the green onions, salt, and beans, cover and cook for 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat; stir in the basil. Sprinkle with the breadcrumbs, and serve over rice.

instant brown rice@
http://allblindtrust.blogspot.com/2006/01/simply-wonderful-rice-2-c-instant.html