*Soak the Garbanzos or cook for double the time (always soak or cook the beans with Kombu to break down the phytic acid)
Place 8oz of tomato sauce and 16 oz of purified water into a pot to boil
Add 2 tsp salt, Curry and Cumin
Add the Garbanzos once the water is boiling. If you are pressure cooking then cook on high for 14 minutes and use natural release method
Preheat toaster oven or full size oven for 450 degrees
Once Grabanzos are in their pot slice your potatos in quarters or slice your fingerlings in half and toss with olive oil, curry. garlic and seasoning salt (the best is from right here at Clear Conscience) Add in some onion slices for added pizazz
Bake Potatoes for 20 minutes
Cook some millet along side it on the stove top for 20 minutes (do not disturb the millet while it is cooking or it will become millet mash...let it simmer for 20 minutes undisturbed)
Once everything is done serve with steamed kale and you have a beautiful vegetarian meal that is balanced and delicious!!
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