I have to say that this recipe is so tasty. I made it this last weekend and it is much better than I thought it would be—SO TRY IT! I served it over brown rice.
2 T. olive oil
1 red onion diced
2 T. minced garlic
1 t. cumin
2 cans (15 oz. each) garbanzo beans (chickpeas), drained and rinsed
1 can (14 oz.) diced tomatoes
1/2 t. dried thyme
2 t. each honey and fresh lemon juice
13/4 cups chicken or vegetable broth
Couscous or brown rice for serving
1/2 cup chopped flat-leaf parsley
Heat the oil in a heavy sauce pan over medium low heat. Add the onion and garlic, wilt, stirring for 5 minutes. Sprinkle with cumin and stir to mellow.
Stir in garbanzo beans, tomatoes, thyme, honey, lemon juice and broth. Bring to a boil, reduce heat, season with salt and pepper and simmer for 4 minutes.
While the garbanzo beans cook, prepare the rice or couscous.
Adjust the seasonings as needed. Stir in the parsley and serve or
rice or couscous in shallow bowls.
Serves 4. 270 calories per serving. 11 grams protein.