Italian garbanzo stew

Yield: 8 servings

Measure Ingredient
1 large Onion; chopped
1 large Green Bell Pepper; chopped
1 \N Cloves Garlic; minced (1 to 2)
1 \N 28 Oz Can Chopped Tomatoes
1 \N 15 Oz Can Tomato Sauce
2 \N 15 Oz Cans Garbanzo Beans; drained
1 cup Fresh Or Frozen Corn Kernels
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 tablespoon Soy Sauce
\N \N Freshly Ground Black Pepper
2 cups Packed; Washed And Dried
\N \N ; Spinach Leaves

Put the onion, green pepper and garlic in a large pot with a small amount of water. Cook, stirring until the vegetables are soft, about 10 minutes.

Add the remaining ingredients except for the spinach. Mix well, cover, reduce heat, and cook for 20 minutes. Stir in the spinach and cook until wilted, 1 or 2 minutes. Serve over rice or other whole grains.

From The McDougall Program For Maximum Weight Loss by John A McDougall MD.

Recipes by Mary McDougall.

Recipe by: Mary McDougall

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