Title: Spicy Chick Peas and Spinach
Categories: Digest Feb
Yield: 4 Servings

1	lg	Onion, chopped
4		Cloves garlic, minced
6		Carrots, sliced thin
1	c	Bouillon
1/2	ts	Harissa
1	lb	Chick peas, cooked or 3
		Cans, drained
1/4	c	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.

Recipe for "harissa" follows.

Source: From: _Fat Free, Flavor Full: Dr. Gabe Mirkin's Guide to Losing Weight & 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. 13, 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.

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