Potato Garbanzo Curry

1 1⁄2 C dry garbanzo beans (chickpeas) 
1 C brown rice, uncooked
4 C water
2 yellow onions, chopped
2 Tbsp. extra virgin olive oil 
1 tsp. cinnamon
1⁄4 tsp. cloves
1⁄2 tsp. allspice
4 C chopped new (red) potatoes 
2 C vegetable broth, click here for vegetable broth powder recipe
1⁄2 C water
1 tsp. sea salt
1⁄2 C organic peanut butter (no rapeseed oil or corn syrup/sugar added) 
2 Tbsp. Thai red curry paste
1⁄4 C molasses

Rinse and drain the garbanzo beans and brown rice together, and then soak them in water overnight and then drain well. Bring 4 C water to a boil, add the garbanzos and rice, then reduce the heat and simmer for 50 to 60 minutes until the water is absorbed.
Sauté the onions in the oil until tender, add the spices and potatoes, and sauté together briefly. Add the vegetable broth, 1⁄2 C water, and salt. Simmer until potatoes are tender (about 30 minutes). 

Add the garbanzos and rice, peanut butter, curry paste, and molasses and heat through. Serve hot. 

Sit back and enjoy all the unique flavors. It's different, but very satisfying!