• 2 Tbsp. olive oil
  
• 1 red onion, diced (do not get hung up on “red” - use what you have)
  
• 2 Tbsp minced Garlic
  
• 1 tsp. ground cumin
  
• 2 cans (15 oz. each) chickpeas, drained and rinsed
  
• 1 can (14oz.) diced tomatoes
  
• 2 sprigs fresh thyme or 1/2 tsp. dried
  
• 2 tsp. each honey and fresh lemon juice
  
• 1 3/4 cups chicken or vegetable broth
  
• Brown Rice for serving
  
• 1/2 cup chopped flat leaf parsley
  

Rice:
Put brown rice on to cook per package directions.

Chickpeas:
Heat oil in heavy saucepan over medium-low heat and add onion and garlic. 
Stir for about 5 minutes until wilted and not browned.
Stir in cumin.

Add and stir in chickpeas, tomatoes, thyme, honey, lemon juice and broth.
Bring to a boil, reduce heat, add salt and pepper and simmer for 4 minutes.

Taste chickpeas and adjust seasonings per your preference.
Take out thyme sprigs and stir in parsley.  

** It takes no effort at all to make your own garbanzo beans.
Buy a bag of beans (about $1.00), rinse, place in a large saucepan with water and salt (if you are going to use them to top salads, make hummus or for this recipe).
Follow package directions.
I have found cooking them this way they are more firm than those in the can -- and more nutritious! -- so adjust your cook time to desired firmness.

I roast many of my veggies.  It might get boring for some, but this is one of the ways I have cooked veggies cooked, ready and available anytime I want to open the fridge and heat them up in a pinch for my family or throw them on a salad.  Preparing veggies this way is fast and simple:

Oven: 400 degrees
Always: Olive oil, salt and/or pepper to taste
Variations to add to vegetables:  Garlic whole cloves, minced or sliced; onions sliced in thin rings or chopped
Vegetables that taste yummy this way:  Green beans, broccoli, zucchini squash, carrots, cauliflower, eggplant, other squash variations, cut up potatoes.  Cook vegetables individually or mix some together.  

Toss veggies to coat veggies with olive oil. I try to use just the right amount, not to dry, but not more oil than the vegetables need.
Toss every 15 minutes or so while roasting.
Salt and pepper to taste.

Preheat oven to 400 degrees.
Cube equal amounts of fresh pineapple and fresh sweet potato.
Toss with canola oil, just enough to coat all pieces.
Sprinkle with Tony Chachere’s Creole Seasoning.
Roast in oven tossing every 15 minutes or so until potatoes are at your desired tenderness.

• 1 1/2 pounds fresh Brussels Sprouts
  
• 4 garlic cloves minced
  
• 1 tsp butter (original recipe called for 3 tsp of butter and 2 tsp olive or canola oil)
  
• 3 tsp olive oil
  
• 1/2 c reduced sodium chicken broth (I have even used water)
  
• 1/4 tsp salt
  

Rinse sprouts, trim bottom and cut and X in the core of each sprout; set aside.

Sauté garlic in large saucepan in butter and oil until golden brown.
Add sprouts and toss to coat.
Add broth and salt and cover and cook until sprouts are tender, about 12-14 minutes. 
Drain and serve.