Spicy Garbanzos
Yield
6 servingsPrep
5 minCook
20 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
mustard seeds
whole |
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 30 | ounces |
chickpeas (garbanzo beans)
drained |
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
tomato paste
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
cloves, ground
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
mustard seeds
whole |
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 867 | ml/g |
chickpeas (garbanzo beans)
drained |
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
tomato paste
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
cloves, ground
|
|
Directions
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.
