Stir-fried Chili-chickpeas With Eggplant And Spinach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Mexican | 4star, Eat-lf | 3 | Servings |
INGREDIENTS
| 2 | T | Sunflower seeds, pan-toasted |
| 1 | t | Olive oil |
| 6 | oz | Eggplant, skinny variety |
| 1/4 | t | Fennel seed, crushed |
| 3 | Cloves garlic, crushed | |
| 1 1/2 | c | Cooked garbanzo beans |
| rinsed and drained | ||
| 1 | T | Chili powder, New Mexican |
| 2 | t | Paprika, sweet to taste |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 359.5mg
Potassium: 224.8mg
Carbohydrates: 28.4g
Fiber: 5.5g
Sugar: <1g
Protein: 6.2g