Mcdougall garbanzo stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 1 | Onion -- chopped | |
| 1 | can | Tomatoes (16 0z) -- chopped |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Black pepper |
| dash | Hot pepper sauce | |
| 1 | can | Garbanzo beans (16 oz) |
| Drained and rinsed | ||
| 1 | cup | Winter squash, peeled -- |
| Diced | ||
| 1¼ | cup | Spicy tomato juice |
| 2 | cups | Fresh spinach -- chopped |
Directions
Cook water, onion and garlic in large pot, 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 2-3 minutes.
Serve this hearty dish over brown rice or mashed potatoes, or accompany it with thick slices of whole wheat bread.
From Vegetarian Times, May 1993 Food & Wine RT [*] Category 7, Topic 24 Message 69 Wed Apr 21, 1993 A.MORELLI [Anne] at 22:59 EDT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Recipe By :
From: Dscollin@... Date: Sun, 19 Feb 1995 22:06:15 -0500 File