Chickpeas Spinach

Fat Free, Flavor Full: Dr. Gabe Mirkin's Guide to Losing

1995, ISBN:

0-316-57440-6). SPICY CHICK PEAS AND SPINACH

1 large onion, chopped

4 cloves garlic, minced

6 carrots, sliced thin

1 cup bouillon

1/2 teaspoon harissa

1 lb chick peas, cooked or 3 cans, drained

1/4 cup fresh cilantro, chopped

1 lb fresh spinach, rinsed and torn in pieces

Cooked brown rice or couscous

Bring the onion, garlic, carrots, bouillon and harissa to a boil in a

large pot and simmer until the vegetables are softened, about 20

minutes. Add the chick peas, cilantro and spinach and simmer until

the spinach is wilted. Serve over brown rice or couscous. Each diner

can stir in a little more harissa to suit his or her own taste.

4 to 6 servings.