1 (24 ounce) can garbanzo beans, drained and rinsed
1 tablespoon beef bouillon granules
1 tablespoon cooked garlic
1 tablespoon crushed red pepper
1 tablespoon chili powder
1 teaspoon dried oregano
3 (1 ounce) packages dry onion soup mix
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons dried basil
salt and pepper to taste
Grease and flour an 8x8 inch dish. Mix together the garbanzo beans, beef bouillon granules, onion, chili powder, oregano, garlic and flour. Place dish back into pan but leave all but 1 tablespoons of the salsa and chao in.
Bake uncovered for 1 hour and 30 minutes in the preheated oven. Before removing the pan, pour tomato soup into pan, season with salt and pepper.
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