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Digest, Fatfree, Feb95 4 Servings

INGREDIENTS

1 Onion, chopped
4 Cloves garlic, minced
6 Carrots, sliced thin
1 c Bouillon
1/2 t Harissa
1 lb Chick peas, cooked or 3
Cans, drained
1/4 c Fresh cilantro, chopped
1 lb Fresh spinach, rinsed and
Torn in pieces
Cooked brown rice or
Couscous

INSTRUCTIONS

Bring the onion, garlic, carrots, bouillon and harissa to a boil in a
large pot and simmer until the vegetables are softened, about 20
minutes. Add the chick peas, cilantro and spinach and simmer until  the
spinach is wilted. Serve over brown rice or couscous.  Each diner  can
stir in a little more harissa to suit his or her own taste.  4 to 6
servings.  Recipe for "harissa" follows.  Source: From: _Fat Free,
Flavor Full: Dr. Gabe Mirkin's Guide to  Losing Weight & Living Longer_
by Gabe Mirkin and Diana Rich.  (1995,  ISBN:0-316-57440-6).  Posted by
Michelle Dick to the Fatfree Digest [Volume 15 Issue 13]  Feb. 13,
1995.  Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 395
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: 1021.3mg
Potassium: 1115.8mg
Carbohydrates: 77.9g
Fiber: 15.2g
Sugar: 8.1g
Protein: 17.6g


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