1 Onion — chopped
1 Garlic clove — crushed
1/2 ts Ginger root — grated
1/4 c Vegetable broth
2 Potatoes — cubed
1 Tomato — chopped
2 c Garbanzos — cooked
1/2 c Tomato paste
15 oz Tomatoes, canned
1/4 ts EA:
Coriander, ground Pepper Cumin, ground Cloves, ground Cinnamon, ground
In a large pot, saute the onion, garlic, and grated ginger in 1/4 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