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

INGREDIENTS

1 T White wine
1 T 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.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 273
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: <1mg
Sodium: 1337.5mg
Potassium: 767.5mg
Carbohydrates: 45.8g
Fiber: 10.6g
Sugar: 2.8g
Protein: 12g


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