Servings: 2
1/3 cup vegetable broth or water
1 onion, chopped
1 large ripe tomato, chopped
1 15 ounce can garbanzo beans, drained and rinsed
1 tablespoon ground cumin
1 teaspoon lemon juice
dash paprika
freshly ground pepper to taste
dash salt
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.
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