Chick Pea & Yam Stew

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)