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| 1/2 | cup | water | |
| 1 | x | onion | chopped |
| 2 | each | garlic cloves | |
| 16 | ounces | tomatoes | chopped |
| 1/2 | teaspoon | paprika | |
| 1/2 | teaspoon | oregano | dried |
| 1/4 | teaspoon | black pepper | |
| 1 | dash | red hot pepper sauce (eg. Tabasco) | |
| 16 | ounces | chickpeas (garbanzo beans) | drained, rinsed |
| 1 | cup | winter squash | peeled, diced |
| 1 1/4 | cups | tomato juice | spicy |
| 2 | cups | spinach | fresh |
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.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 385mg | 16% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 7.0g | 29% |
| Sugars 5.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 53% | Vitamin C | 59% | |
| Calcium | 8% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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