2 new potatoes, chopped
1 carrot, chopped
1 onion, chopped
1 small eggplant, peeled and chopped
1/2 cup chopped broccoli
1 zucchini, chopped
1/2 cup green beans
1 (8 ounce) package tempeh
1 (14.5 ounce) can crushed tomatoes (low sodium)
1 (8 ounce) can garbanzo beans, drained
2 cloves garlic, chopped
1/4 cup vegetable broth
1/2 teaspoon dried rosemary

Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.

This recipe sounds amazing, and one I would definitely like to try for myself. However, I'm unsure of whether I can easily purchase garbanzo beans. Therefore could I substitute those for something else, or leave it out altogether without impairing the flavour??

David, you should be able to purchase garbanzo beans (also called chickpeas) in any supermarket, either canned (get low sodium) or dried. However you can substitute with any kind of bean or leave it out if you wish.