Ginger Garbanzos & Greens!

What you need: 
*2 cups cooked garbanzos, in their liquid
*1 large bunch collard greens, washed and shredded
*1 roasted red pepper, chopped small
 *1 1/2" piece ginger, minced
*2-3 garlic cloves, minced
*1/2 onion, chopped
*1 cup  vegetable broth
*2-3 tablespoons cooking oil, pref. grapeseed or other neutral oil
*1/2 tablespoon curry powder, or to taste
*salt to taste

What you do: 
 
1. In a large soup pot, heat the oil over medium-high heat.
2. Add the chopped onion and saute' until translucent and soft but not brown.
3. Add the ginger and garlic and cook stirring for 1 minute. Lower the heat if necessary to
keep from burning the ginger.
4. Add the garbanzos and their liquid and the vegetable broth.
5. Bring to a light boil, then add the
collard greens. Lower the heat and cover.
6. Allow to cook until the greens
become soft, about 10 minutes.
7. Add the chopped red pepper and curry
powder. Stir well.
8. Cook another minute or two to let the flavors combine.
The collards should keep their vibrant green color; otherwise, they may have become overcooked.
9. Salt to taste and serve with pasta or rice, or as a soup.
  
Preparation Time:  10 minutes
Cooking time: about 30 minutes