• 2.5 c. cooked garbanzos (equals 1.25 c. dry)
• water
• 1 medium onion, chopped
• 1 3/4 c. stewed tomatoes (15 oz.)
  
• 3 medium carrots, chopped
• 1 large potato, chopped
• 1 large sweet potato, chopped
• 1.5 tsp. paprika
• 1.5 tsp. cumin
• 0.25 tsp. cinnamon
• 0.75 tsp. dried basil
• olive oil
• salt and pepper to taste

Quick version:
Chop onion and saute in oil until clear.  Add carrots and saute some more.  Add everything else (using cooked beans), with enough water to cover vegetables, and cook for 40 minutes - 1 hour until vegetables are soft.

Slower, tastier version:
Start with dried garbanzos.  Add all ingredients and cook in crockpot for 5 hours. 

Serves 4.

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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