Curried garbanzos

1 cup cooked garbanzo beans[chickpeas].
2 large carrots, chopped.
1 stalk celery, chopped.
1 small parsnip, chopped.
1 large potato, diced into 1\2 in. Cubes.
1 can stewed tomatoes.
1 packet vegetable bouillon.
4 scallions, chopped.
1 Tbs curry powder.
1/4 Tbs nutmeg.
Pinch of cinnamon.
Pinch of cayenne[optional].

Cook in large saucepan for 30 min. Add a little water if needed.
Serve over brown basmati rice, to give the balanced protein[legume and grain]

Goes well with mixed vegetable salad. Food combining would require that the salad, without starches or proteins, be served at least one half-hour prior to this dish.