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3 Tbsp Olive oil or water
1 onion, chopped
2 green bell peppers, chunked
1 tsp coriander powder
1 tsp cinnamon
2 tsp cumin powder
2 yams, peeled and chopped
2 fresh tomatoes, chopped
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1 cup water or vegetable stock
1 Tbsp lemon juice
1 tsp salt or to taste
1 Tbsp pure prepared horseradish
(not creamed)
1/2 tsp hot pepper sauce
2 tsp paprika
2 Cans Garbanzo beans
2 zucchini, chunked
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In a large soup pot, heat oil (or water) and saute' onions and green peppers for 8-10 minutes. (If using water to saute', add small amounts of water as necessary to keep pot from going dry.)
Add coriander, cinnamon, cumin and yams. Saute' for 5 more minutes.
Stir in the tomatoes, water or stock, lemon juice, salt, horseradish, hot pepper sauce, paprika and garbanzo beans.
Bring to a boil, cover and reduce heat. Cook for 40 minutes, stirring occasionally.
Add zucchini chunks, stir to mix well, and continue to simmer an additional 15-20 minutes or until zucchini is tender.
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