Garbanzo Ragout

 INGREDIENTS
2    tablespoons olive oil
1    cup diced white onion
2    cloves garlic, minced
1    teaspoon ground cumin
2    cans (15 ounces) garbanzo beans, rinsed, drained
1    can (15 ounces) diced tomatoes with juice
1    teaspoon dried thyme
2    teaspoons honey
2    teaspoons fresh lemon juice
1    cup chicken or vegetable broth
      couscous for serving
½   cup flat leaf parsley

METHOD

Heat the olive oil in a large sauce pan over medium heat and add the onion. Cook for 5 to 6 minutes until tender and add the garlic. Cook the garlic for 1 minute until fragrant and sprinkle with the cumin, stirring to combine.

Add the garbanzo beans, tomatoes, thyme, honey, emon juice and broth, stirring to combine well. Bring the mixture to a boil, lower the heat to a simmer and cook for 4 to 5 minutes. While this cooks, prepare ½ to 1/3 cup of the couscous according to package directions.

Add the parsley to the garbanzo mixture and stir. Remove from the heat and serve over portions of the couscous.

From a recipe at Epicurious.com by Sheila Lukins