| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans and l, Main dishes, Vegetarian, Vegetables | 4 | servings |
INGREDIENTS
| 1 | tb | White wine |
| 1 | tb | Quality curry powder |
| 1 | c | Chopped yellow onion |
| 2 | Garlic cloves; crushed | |
| 10 | oz | Frozen chopped spinach; thawed, drained |
| 8 | oz | Tomato sauce |
| 19 | oz | Chickpeas; canned, drained |
| 1 | c | Fat-free vegetable broth |
| Salt and pepper; to taste | ||
| Hot sauce or red pepper flakes; to taste (optional) |
INSTRUCTIONS
(I substituted white wine for the canola oil in the original recipe.) In a large skillet or saucepan, add oil, curry powder, onions and garlic; saute=82 about 5 minutes. Add spinach, tomato sauce and 1 cup chickpeas. In a blender, puree remaining chickpeas with broth. Add to vegetables. Simmer until heated through, about 10 minutes. Add seasonings. Serve over cooked brown rice or couscous. Makes 4 cups; serves 4. 260 calories, 3g fat, 12g protein, 49g carb, 11g fiber, 1214mg sodium Converted by MC_Buster. Recipe by: Jean Carper, www.usaweekend.com/ 4/4/99 Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Jun 07, 1999, converted by MM_Buster v2.0l.
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