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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From a CD cookbook. Ingredients:
2 teaspoons olive oil |
3 small minced garlic cloves |
1 teaspoon fresh minced ginger |
1 large chopped onion |
1 (15 ounce) can tomatoes, peeled, in juice reserve juice |
3 teaspoons coriander |
1/2 teaspoon cumin |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon clove |
1/2 teaspoon cayenne |
2 (15 ounce) cans drained and rinsed garbanzo beans |
1/2 cup fresh minced fresh parsley |
Directions:
1. In large heavy skillet sauté garlic, ginger and onion in oil 3-5 minutes until soft.
2. Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes.
3. Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.
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