Curried Vegetables & Garbanzo Beans

1-1/2 lb. salad-type potatoes
2 cans (15 oz. each) garbanzo beans
Large onion, coarsely chopped
Red bell pepper, coarsely chopped
3 T. dry sherry
4 cloves garlic, minced
4 c. water
1 can tomato paste (6 oz.)
1/4 tsp. cayenne pepper
4 tsp. curry powder
2 tsp. salt
1 c. frozen peas

Scrub the potatoes and cut into 1-inch chunks. Drain and rinse the garbanzo
beans. Saut=E9 the onion, bell pepper, and garlic in the sherry. Add the
water, tomato paste, cayenne pepper, curry powder, salt, potato chunks, and
garbanzo beans. Bring to a boil, lower heat, and simmer, loosely covered,
for 25 minutes. Add peas and simmer another 5 minutes. Makes a lot.

Serve on rice and top with sliced green onions. Applesauce is a good side
dish with this.