Recipe - Garbanzo Stew (Lf)

One half cup Water
Onion; chopped
2 Garlic cloves; minced
16 ounce Tomatoes; chopped
One half teaspoon Paprika;
One half teaspoon Dried oregano;
One fourth teaspoon Pepper; black
ds Hot pepper sauce;
16 ounce Garbanzo beans; drained
& rinsed
1 cup Winter squash; peeled &
minced
1 One fourth cup Spicy tomato juice
2 cup 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 wholewheat 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
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip