- 1 12 oz. can garbanzos
- 1 med. onion, sliced
- 2 cloves garlic, finely minced
- 1 Tbsp. olive oil
- ½ tsp. cumin
- ½ c. coconut milk
- 1 tsp. salt
- Pinch of cardamom
- Rinse and drain garbanzos. Place in skillet along with olive oil and salt and brown lightly.
- Add onion, garlic, coconut milk, salt, cumin and cardamom.
- Cover and simmer until vegetables are tender.