3 Tbs Olive Oil
1 Onion, Diced
1 Green Bell Pepper, Seeded, Cored And Diced
1 Tbs Garlic, Finely Minced
2 Tbs Curry Powder
2 Cups Canned Italian Plum Tomatoes, Chopped And Drained
2 Cups Vegetable Or Chicken Broth
3 Tbs Mango Chutney
4 Carrots, Halved Lengthwise And Cut Into 1″ Pieces
2 Idaho Potatoes, Peeled And Diced
1 Cauliflower, Trimmed And Cut Into Small Florets
2 Tbs Honey
1 Cinnamon Stick, 3″ Long
1 Can (15 Oz) Chickpeas, Rinsed And Drained
3 Tbs Currants
Salt And Pepper, To Taste
1/4 Cup Flat Leaf Parsley, Chopped
Cooked White Rice, For Serving

Heat olive oil in a large, heavy pot over low heat. Add onion, bell pepper and garlic and cook stirring occasionally, until soft and translucent, about 10 minutes. Sprinkle with curry powder and cook, stirring, for flavor to mellow, about 1 minute. Add the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to boil, reduce heat to simmer ad cook, uncovered, until vegetables are tender, about 20 minutes. Stir in the chickpeas, currants, salt and pepper, then cook an additional 5 minutes. Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.