| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | American | Vegetable | 4 | Servings |
INGREDIENTS
| 3 | c | Cooked chickpeas |
| 1/2 | c | Bean liquid (with frozen; cooked chickpeas; I just used water) |
| 1 | tb | Oil; olive oil preferred |
| 1 | lb | Spinach; chopped or frozen chopped spinach; thawed |
| 1 | ts | Cumin |
| 1 | tb | Lemon juice |
| 8 | oz | Crumbled Feta cheese |
| Pepper |
INSTRUCTIONS
Date: Mon, 12 Feb 1996 10:16:20 +0100 From: Sykes.Kaye@uniface.nl (Kaye Sykes) Recipe By: Nikki & David Goldbeck's American Wholefoods Cuisine Combine beans, bean liquid, oil, spinach, and cumin in a large pot. Cover and cook over low heat until spinach is tender and everything else is quite hot. This will take 5 to 10 minutes. Stir in lemon juice, crumble in feta, add a generous amount of pepper, and remove from heat. Serve hot or at room temperature. Serves 6, say the Goldbecks; we thought 4-5. Serve with "Peanut Buttered Grain" (see recipe). MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER VEGETARIAN From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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