spicy garbanzos

Categories: Tex/mexican; Beans
Yield: 6 servings

Measure	Ingredient
1 teaspoon	Whole Mustard Seed
½ cup	Onion; Chopped, 1 Md
1 tablespoon	Vegetable Oil
30 ounces	Garbanzo Beans; Drained, 2Cn
½ cup	Chicken Broth
2 tablespoons	Tomato Paste
½ teaspoon	Salt
¼ teaspoon	Cinnamon; Ground
⅛ teaspoon	Cloves; Ground

Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart saucepan until the onion is tender. Stir in the remaining ingredients and cook, stirring occasionally, until the beans are heated through, about 5 minutes. Serve