Garbanzo Curry

1 medium onion -- chopped
1 medium green pepper -- chopped
1/3 cup water
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon black pepper -- freshly ground
2 cups red potato -- chopped
2 1/2 cups water
15 ounces cooked garbanzo beans -- drained and rinsed
1 cup green peas, frozen -- thawed
1 tablespoon cornstarch -- mixed with
2 tablespoons water -- cold - to make a paste (optional)
1 small green apple -- chopped (optional)

Place the onion and green pepper in a large pot with 1/3 cup water. Cook and stir until the onion softens slightly.

Add the seasonings and stir to mix.

Add the potatoes and the 2 1/2 cups of water. Cover and cook over low heat until the potato is tender, about 25 minutes.

Add the beans and peas. Cook for an additional 10 minutes.

If desired, stir in the cornstarch mixture and cook, stirring until thickened. Serve as is or over whole grains.

Variation: Add 1 cup chopped green apple during the final 10 minutes of cooking.

Per Serving (excluding unknown items): 204 Calories; 2g Fat (9.2% calories from fat); 9g Protein; 39g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.