Garbanzo Beans w/Tomatoes & Arugula

Garbanzo Beans w/Tomatoes & ArugulaBy: Chef Emerald Coleman


  • 1 Red onion, thinly sliced
  • 2 cloves Garlic, finely chopped
  • 3 tbsp Extra virgin olive oil
  • 2 tsp Ground cumin
  • 8 oz Cherry tomatoes, halved
  • 1 14oz can Garbanzo beans, drained and rinsed
  • 8 oz arugula
  • 1 tbsp Balsamic vinegar
  • Salt and pepper, to taste


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.