| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans/legum, Low fat, Pressure co | 6 | Servings | |
INGREDIENTS
| 1 | Chickpea Curry cooked under | |
| pressure | ||
| 1/4 | c | Raisins, seedless |
| 10 | oz | Spinach, frozen chopped |
INSTRUCTIONS
After the chickpeas are cooked and drained, with the cooking liquid reserved, stir in 1/4 cup raisins and one 10-ounce package frozen chopped spinach, defrosted. Heat thoroughly, adding about 1/3 cup of the reserved cooking liquid, if needed. Adjust seasonings (adding a touch of curry powder or additional ground coriander), and serve hot. Entered to MasterCook by Ellen Pickett <ellen@qnetix.ca> Recipe by: Lorna Sass, Cooking Under Pressure, p. 187 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 8, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 152.9mg
Potassium: 194.2mg
Carbohydrates: 7.7g
Fiber: 2g
Sugar: 4.3g
Protein: 2.1g