Instructions: Combine stock and garbanzo beans, bring to a boil and simmer covered about an hour, until tender. Reserve 1 c. liquid when drain. In large saucepan, combine garbanzos, reserved liquid, onion, tomato, ginger, coriander, garlic and cumin. Bring to a boil and simmer covered 20 minutes. Season to taste with salt and pepper. Garnish with lime juice and chopped parsley.

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