About 3 No. 10 cans of Garbanzo beans (chickpeas), canned, low-sodium, undrained
¾ cup of Olive oil
3 lb of *Onions, yellow, fresh, minced
3 Tbsp of Garlic, fresh, minced
About 1 ½ No. 10 cans of Tomatoes, canned, diced, undrained
1 cup of Curry powder
¼ cup of Cumin, ground
1 Tbsp 2 tsp of Salt
2 qt of Water
2 qt of Soy milk, unsweetened
1 cup of Cornstarch
Steps
Wash and scrub potatoes. Dice potatoes to uniform size, approximately, ½-inch pieces.
Drain and rinse garbanzo beans.
Heat oil on medium-high heat in a large brazier pan or tilt skillet. Add onion and sauté for 5-7 minutes, until soft. Add garlic and sauté for another 2 minutes.
Add tomatoes (do not drain), potatoes, curry powder, cumin, salt, garbanzo beans, and water. Stir well. Cover and simmer until potatoes are tender, about 25 minutes, or longer if needed.
Whisk together soy milk and cornstarch until fully combined. Add to pan all at once and stir curry until bubbly and thickened (Heat to 135 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.).
