Chickpeas and Diced Tomatoes

This recipe over brown rice is tasty and hearty!  The tomatoes give a a meatless spaghetti flavor.  Delicious!









Ingredients:

• 2 T olive oil
• 1 red onion, diced (do not get hung up on “red”; use what you have)
• 2 T minced garlic
• 1 tsp ground cumin
• 2 cans (15 oz. each) chickpeas, drained and rinsed
• 1 can (14 oz.) diced tomatoes
• 1/2 tsp dried dried thyme
• 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:
Cook brown rice per package directions.

Chickpeas:
Step 1:
Heat oil in heavy saucepan over medium-low heat and add onion and garlic.  Stir for about 5 minutes until wilted and not browned.  

Step 2:
Stir in cumin.


Step 3:
Add and stir in chickpeas, tomatoes, thyme, honey, lemon juice and broth.  Bring to a boil, then reduce heat.

Step 4:
Add salt and pepper and simmer for 4 minutes.

Step 5:
Taste chickpeas and adjust seasonings per your preference.  Stir in parsley.

It is easy and cost effective to make your own garbanzo beans.  Buy a bag of beans, about $1.00, rinse, place in a large saucepan with water and salt.  Follow package directions.  They will be more nutritious.  Adjust your cook time to desired firmness.

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