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Grains, Eggs Mexican 4star, Eat-lf 3 Servings

INGREDIENTS

2 tb Sunflower seeds; pan-toasted
1 ts Olive oil
6 oz Eggplant; (skinny variety)
1/4 ts Fennel seed; crushed
3 Cloves garlic; crushed
1 1/2 c Cooked garbanzo beans; rinsed and drained
1 tb Chili powder; New Mexican
2 ts Paprika; sweet, to taste
1/4 ts Dried oregano; Mexican
1 c Stewed tomatoes; Italian seasoned (from can, drained)
Black pepper
4 c Fresh spinach; leaves

INSTRUCTIONS

a- Heat wok and add sunflower seeds. Dry-fry until the seeds are golded and
toasted. Remove to a plate and set aside.
b- Cut eggplant into 1/2-inch cubes.
c- Place drained chickpeas (garbanzos) in a bowl and add the chili power,
paprika and oregano. Toss to coat.
d- Drain, measure and chop the stewed tomatoes.
e- Wash and spin dry the spinach.
1- Heat the wok. Add oil. Stir fry the eggplant until translucent. Add the
garlic and fennel seed; saute until aromatic. Add the garbanzos and saute
for about 3 to 4 minutes. Add tomatoes and saute for 2-3 minutes; add
freshly ground black pepper. See TIP. Layer the spinach on top, sprinkle
with the pan-toasted sunflower seeds; cover and cook until wilted but still
bright green (about 1-1/2 to 2 minutes). Serves 2 to 4 depending upon
accompaniments. One-fourth: 172 cals, 4.7 g fat (22.8%cff) One-third: 229
cals, 6.3 g fat.
TIP: Put the spinach in the bowl that help the garbanzos and use leaves to
get the last of the seasonings.
Serve with roasted Anaheim Chili and Cilantro quesadilla; cubes of melon
and plum with lime juice; lowfat plain yogurt.
>VARIATION: Omit eggplant. Serve, drizzled with chili oil or hot sauce.
REF: see also "Stir-fried Chickpeas," p141: A Flash in the Pan, 100 fast
and furious recipes for wok and stir-fry by Shirley Gill and Liz Trigg.
(Lorenze Books, 1997: ISBN 1 85967 480).
Recipe listed with Eat-lf. Contact phannema@wizard.ucr.edu
Recipe by: PatHanneman (Riverside) Posted to Digest eat-lf.v097.n215 by
KitPATh <phannema@wizard.ucr.edu> on Aug 26, 1997

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