Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | Onion; chopped |
1 \N | Garlic clove; crushed |
½ teaspoon | Ginger root; grated |
¼ cup | Vegetable broth |
2 \N | Potatoes; cubed |
1 \N | Tomato; chopped |
2 cups | Garbanzos; cooked |
½ cup | Tomato paste |
15 ounces | Tomatoes, canned |
¼ teaspoon | EA: |
\N \N | Coriander, ground |
\N \N | Pepper |
\N \N | Cumin, ground |
\N \N | Cloves, ground |
\N \N | Cinnamon, ground |
In a large pot, saute the onion, garlic, and grated ginger in ¼ cup vegetable broth for 10 minutes. Add potatoes and fresh tomatoes. Cook and stir for 10 minutes. Add remaining ingredients. Bring to a boil, cover, reduce heat, and simmer about 30 minutes until potatoes are tender. Serve hot.
From the files of DEEANNE