Celia's Garbanzo Extravaganzo

Serves 6

1 T olive oil

1 large onion, chopped

2 cloves garlic, chopped

1 t ground cinnamon

1 large potato, peeled and chopped in bite size pieces (try a sweet potato)

1 10oz pkg chopped spinach, thawed and undrained

1 3.5 oz pkg of S&B Golden Curry Sauce (Mix paste bar, hot or med hot, cut into small pieces (found in Int’l section of Hannafords Super Market)

1 15oz can Garbanzo Beans rinsed and drained

1 28 oz can diced tomatoes

1 13.5 oz can coconut milk

2 oz dried cranberries (2/3c)

water as needed

salt to taste

fresh ground black pepper to taste

In large stockpot, heat oil over med high heat.

Add onion, garlic, and cinnamon and sauté until vegetables are soft about 5-7 minutes. 

Add potato and sauté until golden brown.  10 – 12 minutes

Add tomatoes with all the juices.  Use a spoon to break the who tomatoes into smaller pieces. 

Add spinach and any liquid, curry paste pieces and garbanzos. 

Add coconut milk and stir until curry dissolves.

Cover and cook until potatoes are soft, stirring occasionally about 15-20 minutes. 

Add a little water if the mixture appears too dry. 

Season with salt and pepper to taste.

Serve with rice.