By Dani Taylor
1 can (15.5 oz)chickpeas, rinsed and drained
1 can tomatoes with green chilies
1/2 cup onion, diced 2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 Tbsp ground cumin
1/2 Tbsp ground ginger
1 Tbsp ground coriander
3/4 cup vegetable broth
Salt and pepper, to taste
Saute garlic and onion in olive oil over medium heat for about two minutes.
Stir in cumin, ginger and coriander.
Cook until the onion is tender.
Add chickpeas, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for ten minutes.
Serve alone or with brown rice and steamed green beans.
Makes 5 servings. Nutrition Facts per serving:
173 calories, 28g carbs, 4.4g fat, 6g protein