| 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.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”