March 4, 2009 § Leave a comment
Last week my Grandma pulled a couple recipes from the February 15th Parade Magazine for me to test out. It is terrific and I’ve made it twice in the past two weeks. I like it best on top of a warm grain (brown rice, quinoa, millet).
sea salt, pepper
1 red onion, diced
4 cloves garlic, diced
1 teaspoon ground cumin
4 cups garbanzo beans, pre-cooked
1 can stewed tomatoes
1/2 teaspoon dried thyme
3-4 teaspoons honey*
1-2 teaspoons fresh lemon juice
1 + 3/4 cup vegetable broth (in a pinch, use water and a Rapunzel bullion cube)
1/2 cup flat-leaf parsley, chopped
*If following a strict vegan diet, substitute with maple syrup.
1. Heat oil in a large pan and add onion, sea salt and pepper. Cook until carmalized (a couple of minutes). Add garlic and stir until fragrant. Then add cumin and stir.
2. Add beans, tomatoes, thyme, honey, lemon, and broth. Bring to a boil and lower heat to a simmer for about five minutes.
3. Stir in 1/2 cup chopped parsley. Serve over your favorite grain; top with feta cheese, if you like.
Diet Notes: Gluten-free, vegan (see asterisk), nut-free