I serve this bean dish with yellow rice, a spinach and cucumber raita, and chapati bread that has been cooked on a griddle without additional fat. (8 servings)

• 2 cups diced yellow onions
• 2 tsp. minced fresh garlic
• 2 tsp. ground coriander
• ¼ tsp. black pepper
• 1 tsp. salt
• 2 ½ cups canned garbanzo beans, rinsed
• 2 Tbsp. minced fresh ginger
• 2 tsp. lemon juice
• ½ cup canned chopped tomatoes, drained
• 3 Tbsp. chopped cilantro
• 1 Tbsp. canned diced anaheim chilies

Wilt onions and garlic in covered pan, adding a little water if necessary. Cook until softened and water is absorbed, add dry spices and cook on low heat for a couple of minutes. Add beans and ginger and stir until well coated. Add lemon juice and tomatoes and cook on gentle simmer until sauce is thickened and beans are heated through. Remove from heat and stir in cilantro and chilies before serving.

Per Serving: Calories: 85 Protein: 4gm Fat: 1gm Carbohydrates: 15gm Sodium: 570mg