Garbanzo Stew
(from Vegetarian Times)
Serve this on a grain like rice or barley.
1/2 cup water
1 onion, chopped
2 cloves garlic, minced
1 16-oz. can tomatoes, chopped
(or 2 cups of fresh tomatoes, chopped, with juice)
1/2 tsp. paprika
1/2 tsp. oregano
1/4 tsp. pepper
Dash of hot sauce
2 cups cooked chickpeas
1 cup carrots, peeled and diced
(or winter squash)
2 cups chopped spinach, fresh or frozen
Put water, onion, and garlic in a large pot. Cook, stirring occasionally, for about 5 minutes till onion has softened slightly. Add tomatoes, herbs, and hot sauce. Cook 5 minutes. Add chickpeas, carrots or squash, and tomato juice. Cover and simmer 30 minutes till orange vegetable is tender. Stir in spinach and cook briefly till softened.
Posted by Susan Tornheim
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