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)