1/4 c. dried garbanzo beans
1 1/2 c. dried apricots
5 c. chicken broth
1 c. lentils
3 red onions, sliced
2 tbsp. malt syrup

Soak the garbanzo beans overnight. Soak the dried apricots for 1 hour. In a large pan, bring the soaked apricots and their water to a boil. Add the soaked, drained garbanzo beans, and 1 cup chicken broth. Bring to a boil; cook for 30 minutes. Add the lentils, onion, and 4 cups chicken broth to the pot. Bring to a boil. Lower heat, cover, and cook about 2 hours until garbanzos are tender. Add 2 tablespoons malt syrup and mix well. Serve over brown rice. Serves 8.