PUCHERO DE GARBANZOS

[Guest guest]

1/2 Tablespoon oil

2 large onions, sliced

3 garlic cloves, minced

3 cups cooked garbanzo beans

6 large tomatoes, peeled and diced

2 Tablespoons ground cumin

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup fresh coriander, chopped

 

In a non-stick skillet, saute onions and garlic in oil for about 3

minutes; add the cooked garbanzos, tomatoes, cumin, oregano, salt,

and pepper. Cook over medium heat for 20 minutes stirring frequently.

Add the coriander and serve on a bed of rice.

 

(Serves 6)