1 Onion -- chopped

1 Garlic clove -- crushed

1/2 ts Ginger root -- grated

1/4 c Vegetable broth

2 Potatoes -- cubed

1 Tomato -- chopped

2 c Garbanzos -- cooked

1/2 c Tomato paste

15 oz Tomatoes, canned

1/4 ts EA:

Coriander, ground Pepper Cumin, ground Cloves, ground Cinnamon, ground

In a large pot, saute the onion, garlic, and grated ginger in 1/4 cup vegetable broth for 10 minutes. Add potatoes and fresh tomatoes. Cook and stir for 10 minutes. Add remaining ingredients. Bring to a boil, cover, reduce heat, and simmer about 30 minutes until potatoes are tender. Serve hot. From the files of DEEANNE