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SPICY CHICK PEAS And SPINACH

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lg Onion, chopped

    2. 4 Cloves garlic, minced

    3. 6 Carrots, sliced thin

    4. 1 c Bouillon

    5. 1/2 ts Harissa

    6. 1 lb Chick peas, cooked or 

    7. 3 Cans, drained

    8. 1/4 c Fresh cilantro, chopped

    9. 1 lb Fresh spinach, rinsed and Torn in pieces Cooked brown rice or Couscous

    Instructions Jump to Ingredients ↑

    1. 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.

    2. to 6 servings. Recipe for ‘harissa’ follows. Source: From: _Fat Free, Flavor Full: Dr. Gabe Mirkin’s Guide to Losing Weight and Living Longer_ by Gabe Mirkin and Diana Rich. (1995, ISBN:0-316-57440-6). Posted by Michelle Dick to the Fatfree Digest [Volume 15 Issue 13] Feb.

    3. , 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

    4. 80ἢr> —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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