2 tablespoons vegetable oil
1 medium yellow or sweet onion, chopped
1 or 2 tomatoes
2 (15 ounce) cans garbanzo beans
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1 potato, peeled and chopped
1/4 teaspoon red pepper, optional
1/2 teaspoon cumin
1 teaspoon chili powder, optional
1. Fry the onion in oil until slightly brown. Add tomatoes, garbanzo beans (and two cans full of water), garlic powder, salt, and black pepper to pot on medium high heat.
2. Let cook for 20 minutes. Add potato. Let cook for another 20-25 minutes.
3. Add red pepper, cumin, and chili powder, if using. Reduce heat to medium low and cook for another 5-7 minutes.
Ideally, the final product should be a very thick mixture and not runny at all. If it is, drain some of the water. Serve with rice and vegan pita bread or tortilla.