1 Sweet potato, peeled, cubed
1 medium Eggplant, cubed
1 Green bell pepper, seeded and chopped
1 Red bell pepper, seeded and chopped
2 Carrots, chopped
1 small Onion, chopped
6 tbsp. Oil (kaphas use sunflower,
vatas & pittas use olive or coconut)
3 cloves Garlic, minced
1 tsp. Turmeric powder
1 tbsp. Curry powder
1 tsp. ground Cinnamon
1/2 tbsp. Sea salt
3/4 tsp. Cayenne pepper
1 and 1/2 cups cooked Garbanzo beans (chickpeas)
1/4 cup blanched Almonds
1 small Zucchini, sliced
2 tbsp. Raisins
1 cup Orange juice
1 bunch Spinach, washed and coarsely chopped

In a large dutch oven or soup pot, place sweet potato, eggplant, peppers, carrots, onion and 3 tbsp. oil. Saute over medium heat for 5 minutes.

In a medium saucepan place 3 tbsp. of oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes. Pour garlic and spice mixture into the dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins and orange juice. Simmer 20 minutes, covered. Add spinach to pot and cook for 5 minutes. Serve!

Serves 6