Recipe - Curried Vegetable Stew

1 cup Garbanzo beans; dried
4 cup Water
2 cup Onions; cut or sliced up
3 Cl Garlic cloves; crushed
2 Potatoes; chopped
2 Carrots; cut or sliced up
1 Cauliflower; chopped
1 cup Peas; frozen
1 cup Tomato juice
2 teaspoon Ginger; grated
1 teaspoon Coriander; dried
1 teaspoon Cumin; ground
1 teaspoon Turmeric; dried
One half teaspoon Cinnamon
1/8 teaspoon Cayenne; optional
2 tablespoon Tamari soy sauce, low sodium

Recipe by: McDougall Place beans and water in a large pot. Bring to a boil,
remove from heat, cover and let rest 1 hour. Return to heat and simmer 1
One half hours. Then add onion, garlic, potato, carrots, tomato juice,and all
the spices. Continue to cook over medium heat 30 min. Then add cauliflower,
cook 20 min. and finally add the peas and cook for 10 minutes more. Serve
over rice or another whole grain. From the Mcdougall Health Supporting
CookBook Vol 1
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip