SICILIAN GARBANZOS

"For a light lunch, why not make this Italian dish the star of an antipasto tray? Just add a variety of cold cuts, cheese cubes, olives, pickled peppers and some marinated artichoke hearts."

2 Tbsp. Colavita Extra Virgin Olive Oil (plus additional oil for drizzling)
1 medium onion, chopped
2 cloves garlic, minced
2 cans (15 oz. each) garbanzo beans (chickpeas), rinsed, drained
2 plum tomatoes, seeded, chopped
1/4 cup shredded fresh basil leaves
1/2 cup (2 oz.) Di Giorno Shredded Parmesan Cheese
1/4 tsp. ground black pepper

Heat 2 Tbsp. oil in large skillet. Add onion and garlic; cook and stir 5 minutes or until onion is tender.

Add beans to skillet. Cook and stir 5 minutes or until thoroughly heated.

Transfer to serving platter. Top with tomatoes and basil.

Just before serving, drizzle with olive oil; toss with cheese. Sprinkle with pepper.

Serve warm or at room temperature.

Makes 4-6 servings
Source: Colavita