Curried vegetables & garbanzo beans

1-1/2 lb. salad-type potatoes
 2 cans (15 oz. each) garbanzo beans
 Large onion, coarsely chopped
 Red bell pepper, coarsely chopped
 3 T. dry sherry
 4 cloves garlic, minced
 4 c. water
 1 can tomato paste (6 oz.)
 1/4 tsp. cayenne pepper
 4 tsp. curry powder
 2 tsp. salt
 1 c. frozen peas
 
 Scrub the potatoes and cut into 1-inch chunks. Drain and rinse the garbanzo
 beans. Saut=E9 the onion, bell pepper, and garlic in the sherry. Add the
 water, tomato paste, cayenne pepper, curry powder, salt, potato chunks, and
 garbanzo beans. Bring to a boil, lower heat, and simmer, loosely covered,
 for 25 minutes. Add peas and simmer another 5 minutes. Makes a lot.
 
 Serve on rice and top with sliced green onions. Applesauce is a good side
 dish with this.