1 32 oz. container of vegetable broth
~3 cups of water
2 bags of frozen cauliflower, carrot and broccoli mix (I get it from Whole Foods) -- note pull the broccoli out and didn't let it cook as long as the carrots and cauliflower (see directions) (You can use fresh veggies if you prefer or any mix of veggies that you like. I think zucchini and red peppers would work well, too.)
1 medium sized yukon gold potato, cubed into 1/2" cubes (or smaller if you like them that way)
1 chopped onion
1 - 15 ounce cans of chickpeas, drained & rinsed
1 26 oz box/can of chopped tomatoes
1 tablespoon of turmeric powder (don't be shy, but note that it can stain things!)
1 tablespoon of curry powder
1 tsp. of salt (or less if you have salt in your tomatoes / garbanzo beans and broth you may want less. I used low-sodium broth and no salt tomatoes and beans so I added 1 teaspoon. Check labels! Salt to taste!)
1/4 - 1/2 tsp red cayenne pepper (depending on how much kick you like!)
2 - 4 tablespoons of organic peanut butter (optional)
1 bag spinach and add the broccoli from the frozen mix instead
~1/2 cup of PB
Directions
Put liquid (broth and water) in a big stock pan.
Add chickpeas, cauliflower, carrot, potato, and onion and boil. Lose track of time because you are multi-tasking but note that they veggies are all pretty soft (most likely 20-30 minutes).
Add the spices and tomatoes and cook for a while longer (lose track of time--probably 10-15 minutes). (Also, add the chickpeas if you forgot to add them at the beginning.)
Add the PB and stir well... (Note, I can't remember how much PB I put in, but I like PB so I'm guessing it was at least 1/2 cup. Stick some in and see if it's enough... add more if you want.)
Serve in a bowl like soup, over rice, or with bread. This will be pretty thick. You can add more liquid (water or broth) if you want.
