Ingredients
4 cups vegetable stock
1 cup dried garbanzo beans
(chickpeas), soaked overnight
1 cup diced onion
1 cup diced tomatoes
1 Tbs. minced fresh gingerroot
2 tsp. ground coriander
1 tsp. minced garlic
1/4 tsp. ground cumin
Freshly ground black pepper
1 tsp. fresh lime juice
1 Tbs. chopped fresh parsley
Preparation
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. Serves 4.
