Source: Global Kitchen - Vegetarian Favorites from The Expanding Light Yoga Retreat by Blanche Agassy McCord

• 1/2 cup dried garbanzo beans

• Good oil (coconut or olive)

• 2 cups of chopped onions

• 2 cups sliced mushrooms

• 3 cups brocolli cut bite-size

• 3 TBS lemon juice

• 1/2 cup golden raisins

• 1 tsp smoked paprika

• 1 tsp salt

• a pinch (or more) cayenne pepper

• 1/4 tsp ground black peper

• 1 tsp ground corriander

• 2 tsp black (or brown) mustard seeds (optional)

1. Soak overnight the dried garbanzo beans; place into bowl with 2 cups of water, add 1/4 tsp of baking powder (or baking soda). If you have a crock pot, then place dried beans and water in the crock pot, add 1/4 tsp baking soda/powder, and cook on high for 5 hours.

2. The soaked garbanzos must now be cooked (unless crock pot was used). Place soaked garbanzos into a large cooking pot, cover with water about 3 inches above beans. Bring to a boils, reduce heat to simmer, and let cook about 1 hour. Then add one teaspoon of salt to the pot, and keep simmering until beans have a soft (not mushy) texture. After beans are cooked, then rinse them very well in fresh water, set aside.

3. In a large cooking pot, heat the oil to medium-high, add mustard seeds (if using), cover the pot, then heat the seeds until they "pop" for a minute or two.

4. Lower the heat to medium, add the onions and saute 5 minutes. Then add the mushrooms and brocolli, saute another 5 minutes.

5. Add the cooked garbanzo beans to the saute pot, add 1 cup of vegetable broth, and combine everything.

6. Now add remaining ingredients: 3 TBS fresh lemon juice; ½ cup raisins; 1 tsp. paprika; 1 tsp. salt; 1 pinch cayenne; ¼ tsp black pepper; 1 tsp. coriander. Bring to a boil then remove pot from the heat.

The stew is ready to eat. Adjust the amount of broth added in step 5 to make a thick or thin stew. This stew goes nicely with plain bulgur wheat or millet.