| 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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