1 cup Garbanzo beans
7 cups Water
1 Onion -- coarsely chopped
2 Yams or sweet potatoes -- chunked
1 Carrot -- sliced
1 Celery stalk -- sliced
1 Leek -- sliced
2 cups Broccoli pieces
1 tablespoon Lemon juice
1 tablespoon Soy sauce
1 teaspoon Ground coriander
1/2 teaspoon Ground cumin
2 teaspoons Pure prepared horseradish
1/8 teaspoon Hot pepper sauce
dash Cayenne pepper (opt)
Place beans and water in a large pot. Soak overnight.
Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours.
Add onion, yams, carrot, celery, and leek. Cook for 30 minutes.
Add remaining ingredients. Cook an additional 30 minutes.
Serving Suggestions: Pour into individual bowls or over any whole grain.
Also good as a topping for potatoes or whole-wheat bread.
Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours.
Be sure to soak the beans overnight before you begin.