Middle Eastern Garbanzos
Prep: 10 minutes Cook: 7 minutes
This recipe was sent to us by Dina Aronson, a faithful newsletter reader. Garbanzos are one of my favorite beans and this recipe is as easy as it is delicious.
- 1/3 cup vegetable broth or water
- 1 onion, chopped
- 1 large tomato, chopped
- 15 ounce can garbanzo beans, drained and rinsed
- 1 tbsp cumin
- 1 tsp lemon juice
- dash paprika
- dash salt
- freshly ground pepper to taste
Place the broth or water in a medium saucepan. Add onion, cook and stir over medium-high heat until onion is translucent and most of the liquid has evaporated. Add tomato and cook for 2 minutes, stirring frequently. Add garbanzos and seasonings. Cook and stir until heated through. Serve over brown rice or couscous.
Hint: Middle Eastern markets sell a seasoning called sumac powder. It is made from the small red berries of the rhus coriara bush, which grows wild in the Middle East. Sumac has a lemony, astringent taste with a bit of fruitiness. If you are able to find this, it may be used in place of the lemon juice and paprika for a more authentic flavor.