Saturday, December 6, 2008


  • 4 cups vegetable stock
  • 1 cup dried garbanzo beans
  • (chickpeas), soaked overnight
  • 1 cup diced onion
  • 1 cup diced tomatoes
  • 1 Tbs. minced fresh gingerroot
  • 2 tsp. ground coriander
  • 1 tsp. minced garlic
  • 1/4 tsp. ground cumin
  • Freshly ground black pepper
  • 1 tsp. fresh lime juice
  • 1 Tbs. chopped fresh parsley

  1. In a large saucepan, combine the stock and black pepper. Garnish with the lime juice and chopped parsley. Serves 4.nd garbanzo beans. Bring to a boil, reduce the heat, and simmer, covered, for 1 hour, or until just tender. Drain, reserving 1 cup of the cooking liquid.
  2. In a large saucepan, combine the cooked garbanzos, reserved liquid, onion, tomato, ginger, coriander, garlic, and cumin. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Season to taste with freshly grou


Calories: 240
Sodium: 460 mg
Protein: 11 grams
Carbs: 44 grams
Fiber. 10 grams
Cholesterol: 0 mg
Fat: 3 grams
(11% of calories)
Sat. Fat 0 grams
(0% of calories)

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.