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Recipes

Saffron Garbanzo Beans and Vegetables

8 Tbs. Olive Oil
1 yellow onion, diced
1/8 tsp. fresh Saffron, finely crushed
½ tsp. garlic powder
Dash of ground black pepper
1 eggplant, peeled and diced
3 medium tomatoes, peeled, cored, seeded, and diced
2 Tbs. red wine
2 Tbs. chicken broth
2 cups garbanzo beans (chick-peas) freshly cooked or canned

Heat olive oil in large skillet, add onion and cook for 2 minutes. Stir in remaining ingredients and bring to boil. Reduce heat. Simmer until the dish has thickened. Serve hot with a dollop of yogurt.

Serves 4

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