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