Chick Peas and Diced Tomatoes
Put brown rice on to cook per package directions.
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.
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