Yield: 4 Servings
|4 cups||Vegetable stock|
|1 cup||Dried garbanzo beans soaked overnight|
|1 cup||Diced onion|
|1 cup||Diced tomatoes|
|1 tablespoon||Minced fresh ginger|
|2 teaspoons||Ground coriander|
|1 teaspoon||Minced garlic|
|¼ teaspoon||Ground cumin|
|\N \N||Freshly ground black pepper|
|1 teaspoon||Fresh lime juice|
|1 tablespoon||Chopped fresh parsley|
In a large saucepan, combine the stock and 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.
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 ground black pepper. Garnish with the lime juice and chopped parsley. Dean Ornish, "Eat More, Weigh Less" Posted by Karen Mintzias