Garbanzo Beans w/Tomatoes & Arugula
By: Chef Emerald Coleman
1. Saute the onion and garlic in 1 tbsp of oil in large frying pan over medium-low heat until softened.
2. Add cumin. Cook until aromatic, about 30 seconds.
3. Stir in tomatoes. Cook for about 2 minutes, until softened.
4. Add garbanzo beans and arugula. Toss gently.
5. Spoon the mixture into a serving bowl.
6. Drizzle with the remaining oil and balsamic vinegar. Season with salt and pepper.
Toss well and serve.