Spiced Chickpeas

(wonderful with our Multi-vintage Viognier)

2 cans Garbanzo beans

½ onion finely chopped

3 Tbsp. olive oil

2 Tbsp. yellow curry powder

1 tsp. toasted & ground cumin seed

1 tsp. toasted & ground coriander seed

2 Tbsp. tomato paste

1 cup vegetable or chicken broth

¼ to ½ tsp. salt

1 ¼ Tbsp. lemon juice

2 Tbsp. Viognier (optional)

Lemon or orange zest to taste

Heat oil on medium low heat in a sauté pan. Add curry, cumin, & coriander and stir. Cook for 2 minutes then add the onions and a little bit of the broth if necessary and cook for about 7 minutes.

Add garbanzos, tomato paste, and rest of the broth and cook for about 8 minutes. Add more broth as needed to keep it from burning or sticking to the pan.

Add wine & salt and cook for 3 to 6 more minutes or until sauce has reached desired consistency. Remove from heat & add the lemon juice.

*If serving hot as an entrée, add a chopped tomato or grape tomatoes, and even some Swiss Chard or spinach in the last few minutes of cooking time.