1-1/2 lb. salad-type potatoes
2 cans (15 oz. each) garbanzo beans
Large onion, coarsely chopped
Red bell pepper, coarsely chopped
3 T. dry sherry
4 cloves garlic, minced
4 c. water
1 can tomato paste (6 oz.)
1/4 tsp. cayenne pepper
4 tsp. curry powder
2 tsp. salt
1 c. frozen peas
Scrub the potatoes and cut into 1-inch chunks. Drain and rinse the garbanzo
beans. Saute the onion, bell pepper, and garlic in the sherry. Add the
water, tomato paste, cayenne pepper, curry powder, salt, potato chunks, and
garbanzo beans. Bring to a boil, lower heat, and simmer, loosely covered,
for 25 minutes. Add peas and simmer another 5 minutes. Makes a lot.
Serve on rice and top with sliced green onions. Applesauce is a good side
dish with this.
