Potato Garbanzo Curry

1 1/2 cups dry garbanzos
1 cup brown rice
4 cups water
2 yellow onions, chopped
2 Tbsp. evoo
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. allspice
4 cups chopped red potatoes
2 cups vegetable broth
1/2 cup water
1 tsp. salt
1/2 cup peanut butter
2 Tbsp. Thai red curry paste (I used yellow curry powder)
1/4 cup molasses

Rinse and drain garbanzos and brown rice and then soak together in water overnight. Drain well and bring 4 cups water to a boil, add garbanzos and rice, reduce heat and simmer 50 to 60 minutes until water is absorbed. (I didn't soak overnight and just cooked in my pressure cooker).

Saute onions in oil until tender, add spices and potatoes and saute together briefly. Add vegetable broth, 1/2 cup water, and salt. Simmer until potatoes are tender, about 30 minutes.

Add the garbanzos and rice, peanut butter, curry paste, and molasses to potatoes and heat through. Serve hot.

Brought to September potluck by Elizabeth Champion.
Recipe taken from Green Smoothie Girl 12 Step Program