Curried garbanzos

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

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