Chickpeas spinach

Date:    Sun, 12 Feb 95 17:45:41 PST
 From:    artemis@netcom.com (Michelle Dick)
 
 The book is _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).
 
 SPICY CHICK PEAS AND SPINACH
 
 1 large onion, chopped
 4 cloves garlic, minced
 6 carrots, sliced thin
 1 cup bouillon
 1/2 teaspoon harissa
 1 lb chick peas, cooked or 3 cans, drained
 1/4 cup 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.