GARBANZO BEAN SKILLET DISH

 

2 cans garbanzo beans, rinsed and drained

2 garlic cloves, minced
1 cup chopped yellow onion
1/4 cup vegetable or chicken broth
1/2 large red bell pepper, sliced
1/2 large green bell pepper, sliced
1/2 large yellow bell pepper, sliced
1 can (28-oz) diced tomatoes
1 bay leaf
2 tbsp ripe olives, diced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground turmeric
2 tbsp lemon juice
1/2 tsp grated lemon rind

Spray a large nonstick skillet lightly with nonstick cooking spray and heat over medium heat.  Add the garlic and onion along with the broth and cook a couple of minutes.  Add the red, green, and yellow peppers, stirring well.  Cook 2 to 3 minutes.

Add the beans, tomatoes, bay leaf, olives, and spices; stir well to mix.  Reduce heat and simmer until the peppers are tender.  Remove the bay leaf; add the lemon juice and lemon rind.  Taste and add more seasonings, if desired.

Yield: 6 servings

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