Yield: 3 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Sunflower seeds; pan-toasted |
1 teaspoon | Olive oil |
6 ounces | Eggplant; (skinny variety) |
¼ teaspoon | Fennel seed; crushed |
3 \N | Cloves garlic; crushed |
1½ cup | Cooked garbanzo beans; rinsed and drained |
1 tablespoon | Chili powder; New Mexican |
2 teaspoons | Paprika; sweet, to taste |
¼ teaspoon | Dried oregano; Mexican |
1 cup | Stewed tomatoes; Italian seasoned (from can, drained) |
\N \N | Black pepper |
4 cups | Fresh spinach; leaves |
a- Heat wok and add sunflower seeds. Dry-fry until the seeds are golded and toasted. Remove to a plate and set aside.
b- Cut eggplant into ½-inch cubes.
c- Place drained chickpeas (garbanzos) in a bowl and add the chili power, paprika and oregano. Toss to coat.
d- Drain, measure and chop the stewed tomatoes.
e- Wash and spin dry the spinach.
1- Heat the wok. Add oil. Stir fry the eggplant until translucent. Add the garlic and fennel seed; saute until aromatic. Add the garbanzos and saute for about 3 to 4 minutes. Add tomatoes and saute for 2-3 minutes; add freshly ground black pepper. See TIP. Layer the spinach on top, sprinkle with the pan-toasted sunflower seeds; cover and cook until wilted but still bright green (about 1-½ to 2 minutes). Serves 2 to 4 depending upon accompaniments. One-fourth: 172 cals, 4.7 g fat (22⅘%cff) One-third: 229 cals, 6.3 g fat.
TIP: Put the spinach in the bowl that help the garbanzos and use leaves to get the last of the seasonings. Serve with roasted Anaheim Chili and Cilantro quesadilla; cubes of melon and plum with lime juice; lowfat plain yogurt.
>VARIATION: Omit eggplant. Serve, drizzled with chili oil or hot sauce.
REF: see also "Stir-fried Chickpeas," p141: A Flash in the Pan, 100 fast and furious recipes for wok and stir-fry by Shirley Gill and Liz Trigg.
(Lorenze Books, 1997: ISBN 1 85967 480).
Recipe listed with Eat-lf. Contact phannema@...
Recipe by: PatHanneman (Riverside) Posted to Digest eat-lf.v097.n215 by KitPATh <phannema@...> on Aug 26, 1997