VEGETARIAN GARBANZO STEW

      Title: VEGETARIAN GARBANZO STEW
  Categories: Low-cal, Vegetarian, Soups/stews
       Yield: 4 Servings
  
     1/2 c  -Water
            Onion; chopped
       2    Garlic cloves; minced
      16 oz Tomatoes; chopped
     1/2 ts Paprika;
     1/2 ts Dried oregano;
     1/4 ts Pepper; black
         ds Hot pepper sauce;
      16 oz Garbanzo beans; drained
            -& rinsed
       1 c  Winter squash; peeled &
            -diced
   1 1/4 c  Spicy tomato juice
       2 c  Fresh spinach; chopped
 
 MMMMM------------------------PER SERVING-----------------------------
     210 x  *cals
       7 x  *gm protein
            *gm fat
      41 x  *gm carbo
     669 x  *mg sodium
       9 x  *gm fiber
  
   Place water, onion and garlic in a large pot.  Cook, stirring
   occasionally, until onion is softened slightly, about 5 minutes. Add
   tomatoes (including tomato liquid) and seasonings.  Cook for 5 more
   minutes. Add garbanzo beans, squash and tomato juice. Cover and cook
   for 30 minutes, until squash is tender. Stir in spinach and cook
   until softened, about 2 to 3 minutes. Serves 4.
   
   Author's Note:  Serve this hearty dish over brown rice or mashed
   potatoes, or accompany it with thick slices of whole-wheat bread.
   
   Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
   McDougall Formatted MM:de
   
   A.ENGLISH [Al & Diane]       at 21:49 EDT
[ add our full cookbook to your website ] [ Search The Cookbook ]