1. Bring 5 cups of water to boil, add a pinch of salt and soaked garbanzos.

Cook garbanzo beans until they are soft but firm, about 20 minutes. Drain and set aside. 2. Place large skillet on medium high heat; add olive oil, diced onion, minced garlic and cumin Serves 4 Garbanzo beans (also known as chickpeas and ceci beans) are a nutritional powerhouse! High in vitamin C and iron, they also are good sources of easily digested protein and toxinclearing fiber, making them a good food for those undergoing treatment for cancer. This dish is so delicious youll want to lick the bowl clean and you can even eat it! Curried Garbanzo Beans in Acorn Squash Ingredients 1 cup garbanzo beans (soaked overnight) 2 tablespoons olive oil 1 medium yellow onion, cubed 2 garlic cloves, finely minced teaspoon cumin seeds teaspoon ground cumin 1 teaspoon ground coriander seeds teaspoon chili powder teaspoon turmeric powder 2 medium-sized plum tomatoes, coarsely chopped 1 teaspoon sea salt 1 cup vegetable broth 4 medium-sized acorn squash Procedure for curry seeds. Saut until onions are translucent. 3. Add all dry ingredients to onion mixture. Then add chopped tomatoes (if mixture is too dry add a dash of vegetable broth). Add salt as needed. 4. Simmer tomato base for about 15 minutes, then add garbanzo beans. Mix garbanzo beans well so that the paste coats the beans. 5. Pour one cup of vegetable broth over garbanzo beans, mix and simmer for 15 minutes, and adjust seasoning. Procedure for squash 1. In a large skillet bring salted water to a boil. 2. Slice acorn squash open 2 inches from the top. Scoop out all seeds and threads. 3. Add squashes to boiling water and cook for 7 10 minutes. 4. Drain and set aside to cool. 5. Stuff each acorn squash with the garbanzo beans. Garnish with sprigs of fresh cilantro or minced parsley. 6. For an added nutritional bonus, serve with a side of brown rice, or any grain of choice.
Recipe adapted by Health-Supportive Chef Federico Saldivar