Vegetarian Curry

Ingredients:
2 15 oz garbanzo beans
1 red bell pepper, seeded and diced
1 potato, diced
1/2 cup diced carrots
1/2 diced celery
1 16 can diced tomoatoes and juices
2 cups vegetable broth
3 garlic cloves, minced
1  tbsp curry powder
1/2 tsp ground coriander
1/4 tsp cayenne papper
1 15 oz can peas, drained
1 tbsp corn starch
1 cup water

Directions:
Put garbanzo beans in stoneware. Add vegetables and can of tomatoes. Pour in broth, and stir in garlic and spices. Cook on low for 8 hours or on high for 4 hours. Mix water and corn starch and stir in along with peas. Cook on high for 30 minutes. Serve over rice.

From Stephanie O'Dea's Make it Fast, Cook it Slow