Ingredients
1
tablespoon vegetable oil
1
teaspoon mustard seed
1
large onion, chopped (1 cup)
1/2
cup vegetable or chicken broth
2
tablespoons tomato paste
1/2
teaspoon salt
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
2
cans (15 to 16 ounces each) garbanzo beans, rinsed and drained
2
tablespoons chopped parsley, if desired
Preparation
Heat oil in 2-quart saucepan over medium-high heat. Cook mustard seed and onion in oil, stirring occasionally, until onion is tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until beans are hot. Sprinkle with parsley.
