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8 ounces fresh asparagus spears, trimmed and cut up
1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons all-purpose flour
2 tablespoons snipped fresh parsley
3 tablespoons olive oil
3 cloves garlic, halved
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Fresh asparagus tips (optional)
3 tablespoons yellow cornmeal
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1st Keep
 edleonard81
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