Made a huge batch of garbanzo beans for the next two days. They are wonderfully versatile and transportable, and the next couple of days I'll be too busy to spend much time in the kitchen, so hurray for high energy, nutritious beans that are low on the glycemic count and can be easily prepared in large quantities.
As can be seen by the picture, I have whole beans left for throwing in tossed salads, a hummus (with a slight variation of flavor this is garbanzo bean "mashed potatoes") for spreading on brown rice crackers I get locally at a health food store, and some of the excess broth went into the making of this colorful stir-fry.
Garbanzo Broth Stir-fry
1 1/2 cups garbanzo bean broth
1 tablespoon olive or coconut oil
1/2 zucchini (sliced into half-moons)
1 medium onion (sliced)
1-2 cloves garlic (sliced or minced)
2/3 cups cherry tomatoes (quartered)
1 bunch greens (any of choice)
1 tablespoon lemon juice (optional)
Step 1: In fry pan, add garbanzo bean broth, oil, zucchini, onions and garlic and cook until getting tender.
Step 2: Add the fresh greens and tomatoes and stir them in. Do not overcook.
Step 3: Remmove from heat and add lemon juice and salt to taste.