3 cups water
1 large onion, chopped
3 green onions, chopped
1 (14.5 ounce) can garbanzo beans, drained
1 cup water
1 tablespoon lemon juice
2 tablespoons cornstarch
1 pound spaghetti sauce
1 cup shredded mozzarella cheese
1 cup sliced fresh strawberries
Place the onion, green onions, and garlic in a large pot or Dutch oven. Cook over medium heat until tender.
When the onion is tender, mash the garlic and stir in the water and water. Slowly add the vegetable broth and bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes.
Remove from heat and stir in the lemon juice. Gradually add the cornstarch and cook over medium heat for 5 minutes. Mix in the spaghetti sauce and stir into the mixture until it's spreadable. Stir in the garlic and tomato sauce. Cook for 3 more minutes, stirring vigorously.
Return the pot and stir in the shredded cheese. Mix in the sliced strawberries and top with the sauce mixture. Bring the mixture to a gentle simmer. Let the mixture cool thoroughly before serving.