Ingredients 1 cup beans, garbanzo 7 cup water 1 each onion, coarsely chopped 2 each yams, whole, cut in chunks 1 each carrot, sliced 1 each celery, stalk, sliced 1 each leek, whole, washed, sliced 2 cup broccoli, cut in florets 1 tablespoon lemon juice 1 tablespoon soy sauce 1 teaspoon coriander, ground 1/2 teaspoon cumin, ground 2 teaspoon horseradish, prepared 1/8 teaspoon hot pepper sauce 1 cayenne, dash Directions: Place beans and water in a large pot. Soak overnight. Bring to a boil, cover, reduce heat, and cook until tender, about 2-3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes. Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread. Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8-10 hours. Be sure to soak the beans overnight before you begin.