3⁄4 CUP CHICKPEAS, CANNED AND DRAINED
3 CUPS OF LOW SODIUM VEGETABLE STOCK
5 TOMATOES, DICED
2 BAKING POTATOES, PEELED AND DICED
1 ONION, CHOPPED
1 CARROT, CHOPPED
2 TSP. GARAM MASALA
1⁄2 TSP. GROUND GINGER
1⁄2 TSP. TURMERIC
2 CLOVES GARLIC
SALT AND PEPPER
FRESH CILANRO
BRING STOCK TO BOIL. ADD CHICKPEAS, AND SIMMER UNCOVERED FOR 1 1⁄2 HOURS. ADD POTATOES, TOMATOES, ONION, CARROT AND SIMMER ANOTHER 1⁄2 HOUR. SERVE WITH COUSCOUS AND GARNISH WITH CILANTRO.
