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

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