Garbanzo Stew

• 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

1. 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.
2. In a large saucepan, combine the cooked garbanzos, reserved liquid, onion, tomato, ginger, coriander, garlic, and cumin. Bring to a boil.
3. 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.

vegetable stock, garbanzo beans, chickpeas, onion, tomatoes, fresh gingerroot, ground coriander, garlic, ground cumin, freshly ground black pepper, lime juice, parsley

Taken from www.epicurious.com/recipes/member/views/garbanzo-stew-50103220 (may not work)