Title: Stir-Fried Chili-Chickpeas with Eggplant and Spinach
Categories: Eat
Yield: 3 Servings

2	tb	Sunflower seeds; pan-toasted
1	ts	Olive oil
6	oz	Eggplant; (skinny variety)
1/4	ts	Fennel seed; crushed
3		Cloves garlic; crushed
1 1/2	c	Cooked garbanzo beans; rinsed and drained
1	tb	Chili powder; new mexican
2	ts	Paprika; sweet, to taste
1/4	ts	Dried oregano; mexican
1	c	Stewed tomatoes; italian seasoned
		(from can; drained)
		Black pepper
4	c	Fresh spinach; leaves

a- Heat wok and add sunflower seeds. Dry-fry until the seeds are golded and toasted. Remove to a plate and set aside. b- Cut eggplant into 1/2-inch cubes. c- Place drained chickpeas (garbanzos) in a bowl and add the chili power, paprika and oregano. Toss to coat. d- Drain, measure and chop the stewed tomatoes. e- Wash and spin dry the spinach.

1- Heat the wok. Add oil. Stir fry the eggplant until translucent. Add the garlic and fennel seed; saute until aromatic. Add the garbanzos and saute for about 3 to 4 minutes. Add tomatoes and saute for 2-3 minutes; add freshly ground black pepper. See TIP. Layer the spinach on top, sprinkle with the pan-toasted sunflower seeds; cover and cook until wilted but still bright green (about 1-1/2 to 2 minutes). Serves 2 to 4 depending upon accompaniments. One-fourth: 172 cals, 4. 7 g fat (22. 8%cff) One-third: 229 cals, 6. 3 g fat.

TIP: Put the spinach in the bowl that help the garbanzos and use leaves to get the last of the seasonings.

Serve with roasted Anaheim Chili and Cilantro quesadilla; cubes of melon and plum with lime juice; lowfat plain yogurt.

>VARIATION: Omit eggplant. Serve, drizzled with chili oil or hot sauce. REF: see also "Stir-fried Chickpeas," p141: A Flash in the Pan, 100 fast and furious recipes for wok and stir-fry by Shirley Gill and Liz Trigg. (Lorenze Books, 1997: ISBN 1 85967 480).

Recipe listed with Eat-lf. Contact phannema@wizard. ucr. edu

Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: PatHanneman (Riverside)

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