Chickpeas Spinach | Recipe Finder

Ingredients

• The book is
• Fat Free, Flavor Full: Dr. Gabe Mirkin's Guide to Losing
• 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.