Title: Chick pea & yam stew
 Categories: Digest, Vegetarian
      Yield: 8 Servings
 
      1 c  Garbanzo beans
      7 c  Water
      1    Onion, coarsely chopped
      2    Yams or sweet potatoes,
           Chunked
      1    Carrot, sliced
      1    Celery stalk, sliced
      1    Leek, sliced
      2 c  Broccoli pieces
      1 tb Lemon juice
      1 tb Soy sauce
      1 ts Ground coriander
    1/2 ts Ground cumin
      2 ts Pure prepared horseradish
    1/8 ts Hot pepper sauce
           -ds 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.
  
      154    cal 1 gr. fat
  
  From Vegetarian Times, February 1989, p. 18.   Also in The McDougall
  Program: 12 Days to Dynamic Health, p. 243.
  
  SUSAN WYLDER 
  
  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
  MMCONV)