|1 tbs canola oil|
|2 large onions, sliced|
|3 garlic cloves, minced|
|6 large ripe tomatoes, peeled and diced|
|2 tbs ground cumin|
|1/2 tsp oregano|
|1 tsp kosher salt|
|1 tsp black pepper|
|1/4 cup fresh cilantro, chopped|
|juice of 1/2 lemon|
- In a non stick saute pan, saute the onions and garlic in oil for about 3 minutes.
- Add the cooked garbanzos, tomatoes, cumin, oregano, salt and pepper.
- Cook over medium heat for about 20 minutes, stirring frequently.
- Add cilantro and lemon juice, mix well and serve.