15-ounce can garbanzo beans (chickpeas), rinsed and drained
ounces fresh green beans, cut into 1-inch pieces
cup coarsely chopped onion
cloves garlic, minced
tablespoons quick-cooking tapioca
teaspoons curry powder
teaspoon ground coriander
to 1/2 teaspoon crushed red pepper
teaspoon ground cinnamon
14-ounce can vegetable broth
14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice
1.In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.
2.Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3.Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.