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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Vegetarian Beans and l, Main dishes, Vegetarian, Vegetables 4 servings

INGREDIENTS

1 tb White wine
1 tb Quality curry powder
1 c Chopped yellow onion
2 Garlic cloves; crushed
10 oz Frozen chopped spinach; thawed, drained
8 oz Tomato sauce
19 oz Chickpeas; canned, drained
1 c Fat-free vegetable broth
Salt and pepper; to taste
Hot sauce or red pepper flakes; to taste (optional)

INSTRUCTIONS

(I substituted white wine for the canola oil in the original recipe.)
In a large skillet or saucepan, add oil, curry powder, onions and garlic;
saute=82 about 5 minutes. Add spinach, tomato sauce and 1 cup chickpeas. In
a blender, puree remaining chickpeas with broth. Add to vegetables. Simmer
until heated through, about 10 minutes. Add seasonings. Serve over cooked
brown rice or couscous. Makes 4 cups; serves 4.
260 calories, 3g fat, 12g protein, 49g carb, 11g fiber, 1214mg sodium
Converted by MC_Buster.
Recipe by: Jean Carper, www.usaweekend.com/  4/4/99
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Jun 07,
1999, converted by MM_Buster v2.0l.

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