4 garlic cloves crushed
30 oz chickpeas drained garbanzo beans
1/2 tsp ground cumin
4 cup water
1 tsp brown sugar
4 cup trimmed spinach
1 tsp fennel seeds crushed
1/2 tsp crushed red pepper
1 cup thinly sliced onion
3/4 tsp salt
1 tbl olive oil
2 tbl chopped fresh flat-leaf parsley
3 1/2 cup chopped tomato about 1 1/2 pounds
2 tbl chopped fresh mint
2 tsp chopped fresh dill
1 tbl white wine vinegar


Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and saute for 10 minutes or until slightly thick. Stir in spinach, water, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat; stir in parsley, mint, and dill.
Yield: 4 servings (serving size: 1 3/4 cups).
NOTES: Dried beans, a low-fat, high-protein meat replacement, star in this on-dish meal.

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