If a doctor, able to help, were at the side of a sick person and promised to help him from his trouble and advised him how to combat his ailment or the poison he had taken, and if the sick person knew that the doctor could help him but nonetheless said: Oh, get out, I won’t accept your advice; you are no doctor, but a highwayman; I am not sick, nor have I taken poison; it will not hurt me; and if the sick person wanted to kill the doctor, would you not say that this fellow, who persecuted and wanted to kill his doctor, was not only sick but demented, mad, and irrational as well?... But this spiritual madness – that we do not want to accept help when God’s Son wants to help us – is ten times worse. Should our Lord God not be angry and let hellfire, sulfur, and pitch rain upon such ingrates? For besides being sinners, we are also so wretched as to reject help and chase away and kill those who urge us to accept it.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Mexican	4star, Eat-lf	3	Servings

INGREDIENTS

2	tb	Sunflower seeds; pan-toasted
1	ts	Olive oil
6	oz	Eggplant; (skinny variety)
1/4	ts	Fennel seed; crushed
3		Cloves garlic; crushed
1 1/2	c	Cooked garbanzo beans; rinsed and drained
1	tb	Chili powder; New Mexican
2	ts	Paprika; sweet, to taste
1/4	ts	Dried oregano; Mexican
1	c	Stewed tomatoes; Italian seasoned (from can, drained)
		Black pepper
4	c	Fresh spinach; leaves

INSTRUCTIONS

a- Heat wok and add sunflower seeds. Dry-fry until the seeds are golded and
toasted. Remove to a plate and set aside.
b- Cut eggplant into 1/2-inch cubes.
c- Place drained chickpeas (garbanzos) in a bowl and add the chili power,
paprika and oregano. Toss to coat.
d- Drain, measure and chop the stewed tomatoes.
e- Wash and spin dry the spinach.
1- Heat the wok. Add oil. Stir fry the eggplant until translucent. Add the
garlic and fennel seed; saute until aromatic. Add the garbanzos and saute
for about 3 to 4 minutes. Add tomatoes and saute for 2-3 minutes; add
freshly ground black pepper. See TIP. Layer the spinach on top, sprinkle
with the pan-toasted sunflower seeds; cover and cook until wilted but still
bright green (about 1-1/2 to 2 minutes). Serves 2 to 4 depending upon
accompaniments. One-fourth: 172 cals, 4.7 g fat (22.8%cff) One-third: 229
cals, 6.3 g fat.
TIP: Put the spinach in the bowl that help the garbanzos and use leaves to
get the last of the seasonings.
Serve with roasted Anaheim Chili and Cilantro quesadilla; cubes of melon
and plum with lime juice; lowfat plain yogurt.
>VARIATION: Omit eggplant. Serve, drizzled with chili oil or hot sauce.
REF: see also "Stir-fried Chickpeas," p141: A Flash in the Pan, 100 fast
and furious recipes for wok and stir-fry by Shirley Gill and Liz Trigg.
(Lorenze Books, 1997: ISBN 1 85967 480).
Recipe listed with Eat-lf. Contact phannema@wizard.ucr.edu
Recipe by: PatHanneman (Riverside) Posted to Digest eat-lf.v097.n215 by
KitPATh <phannema@wizard.ucr.edu> on Aug 26, 1997

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