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Spicy Chick Peas & Spinach

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Submitted by rickaufman

YIELD

4 servings

PREP

25 min

COOK

?

READY

25 min

Ingredients

1 1
LARGE LARGE ONIONS
chopped
4 4
CLOVES CLOVES GARLIC
minced *
6 6
EACH EACH CARROTS
thinly sliced
1 237
CUP ML BOUILLON *
½ 2.5
TEASPOON ML HARISSA *
1 453.6
POUND G CHICKPEAS (GARBANZO BEANS)
cooked or 3 cans, drained
¼ 59
CUP ML CILANTRO
chopped
1 453.6
POUND G SPINACH
fresh, rinsed, torn into pieces
1 1
X X RICE
brown, cooked, or couscous *

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 382 5% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 496mg 21%
Total Carbohydrate 26g 26%
Dietary Fiber 11g 45%
Sugars g
Protein 27g
Vitamin A 521% Vitamin C 74%
Calcium 20% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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