Garbanzo Stew Lf

1/2 c -Water

Onion; chopped 2 Garlic cloves; minced

16 oz Tomatoes; chopped

1/2 ts Paprika;

1/2 ts Dried oregano;

1/4 ts Pepper; black

ds Hot pepper sauce; 16 oz Garbanzo beans; drained

-& rinsed 1 c Winter squash; peeled &

-diced 1 1/4 c Spicy tomato juice

2 c Fresh spinach; chopped

PER SERVING

210 x *cals

7 x *gm protein

*gm fat 41 x *gm carbo

669 x *mg sodium

9 x *gm fiber

Place water, onion and garlic in a large pot. Cook, 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 to 3 minutes. Serves 4. Author's Note: Serve this hearty dish over brown rice or mashed potatoes, or accompany it with thick slices of whole-wheat bread. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de A.ENGLISH [Al & Diane] at 21:49 EDT