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. Sauté 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.