1 tablespoon olive oil
1 teaspoon chopped garlic
2 (15- to 19-ounce) cans garbanzo beans (chickpeas), drained
1 (14-1/2-ounce) can stewed chopped tomatoes
1 teaspoon ground cumin
1/2 teaspoon salt
- In a large skillet, over medium-high heat, heat the olive oil then sauté
the garlic until golden, about 2 minutes.
- Reduce the heat to low and add the remaining ingredients; cook 15 to 20
minutes then serve immediately (see Note).
NOTE: If you prefer, you can serve this as a cold side dish.
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