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Curried Garbanzo Beans

1 large onion, chopped
1/2 cup vegetable broth
2 (15.5-19 oz.) cans garbanzo beans, drained and partially mashed
1 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
3 oz. mango chutney
2 (15.5-19 oz.) cans diced tomatoes

• Sauté the onion in the vegetable broth. Add the beans, spices, chutney, and tomatoes and mix well.
• Serve over brown rice or pasta.

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