hinman curried chickpeas and spinach

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Curried Chickpeas and Spinach

 

Recipe By :Vegetarian Gourmet Easy Low Fat Favorites

Serving Size : 4 Preparation Time :0:00

Categories : Beans New Import

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

3 garlic cloves -- finely chopped

16 ounces canned salt-free tomatoes -- chopped, undrained

16 ounces canned chickpeas (garbanzo beans) -- rinsed drained

(or 2 cups of cooked beans)

10 ounces frozen chopped spinach -- thawed, drained well

1/4 cup water

1 1/2 teaspoons chili powder (up to 2 tsp)

1 teaspoon Vegetable Broth Mix/Bouillon

Salt -- to taste

 

Heat oil in a medium saucepan over medium heat. Add onion, green pepper, and

garlic. Cook 5 minutes, stirring frequently. Add small amounts of water as

necessary, about a tablespoon at a time, to prevent sticking.

 

Add remaining ingredients, except salt. Bring mixture to a boil, stirring

occasionally. Cover and cook 10 minutes. Add salt, to taste.

 

QUICK TIP: Place the frozen spinach in the refrigerator the day before soit will

be thawed and ready to use when you need it.

 

SERVE-AGAIN HINT: Leftovers reheat nicely in a saucepan or a microwave, and they

can be spooned into a pita bread for a delicious hot sandwich.

 

Source:

" Bobbie Hinman "

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Per Serving (excluding unknown items): 274 Calories; 6g Fat (17.9% calories from

fat); 14g Protein; 46g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 244mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.

 

NOTES : You can serve this Indian specialty over any cooked grain, but it just

begs to be served with the Spiced Bulgur. Try it and you'll see why.

 

Nutr. Assoc. : 0 0 0 0 26427 0 0 0 0 2614 0 0