Categories: Vegetables 
      Yield: 6 servings 
  
      2 ea Carrots, sliced                     2 tb Gingerroot, minced 
      2 c  Squash, cubed, peeled               1 ts Cumin 
      2 c  Broccoli Florets                    3 ea Garlic Cloves, minced 
      1 ea Sweet Red Pepper                  1/4 ts Hot Pepper Flakes 
      1 ea Yellow Zucchini, wedged           1/4 c  Chicken Stock 
      1 ea Red Onion, wedged                   2 tb Lemon Juice 
      1 c  Cooked Chickpeas                    3 c  Brown Rice, cooked 
      1 tb Olive Oil                           2 tb Coriander, fresh, chopped 
      1 tb Curry Powder                    
  
  * Parsley can be used instead of coriander, couscous or bulgur can be used 
  instead of brown rice, vegetable stock or water can be used instead of 
  chicken stock. The hot pepper flakes are optional. 
  Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini  
  and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minut 
  or until all     vegetables are tender-crisp. 
  Meanwhile in a small saucepan, heat oil over medium heat and cook curry   
  powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using 
  them), stirring often, for 2 minutes. Add stock and lemon juice and simmer, 
  uncovered for 2 minutes. 
  Toss vegetables  with sauce. Serve over hot rice or couscous. Sprinkle with 
  coriander or parsley. Serves 6. 
  From The Gazette, 91/03/06.