In a large saucepan, combine the stock and garbanzo beans. Bring to a boil, reduce the heat, and simmer, covered, for 1 hour, or until just tender. Drain, reserving 1 cup of the cooking liquid. In a large saucepan, combine the cooked garbanzos, reserved liquid, onion, tomato, ginger, coriander, garlic and cumin. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Season to taste with freshly ground black pepper. Garnish with the lime juice and chopped parsley. Dean Ornish, "Eat More, Weigh Less"