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.