Recipe - Stir-Fried Chili-Chickpeas With Eggplant And Spinach

2 tablespoon Sunflower seeds; pantoasted
1 teaspoon Olive oil
6 ounce Eggplant; (skinny variety)
One fourth teaspoon Fennel seed; crushed
3 Cloves garlic; crushed
1 One half cup Cooked garbanzo beans;
rinsed and drained
1 tablespoon Chili powder; New Mexican
2 teaspoon Paprika; sweet, to taste
One fourth teaspoon Dried oregano; Mexican
1 cup Stewed tomatoes; Italian
seasoned (from can,
drained)
Black pepper
4 cup Fresh spinach; leaves

a Heat wok and add sunflower seeds. Dryfry until the seeds are golded and
toasted. Remove to a plate and set aside.

b Cut eggplant into 1/2inch cubes.

c Place drained chickpeas (garbanzos) in a bowl and add the chili power,
paprika and oregano. Toss to coat.

d Drain, measure and chop the stewed tomatoes.

e Wash and spin dry the spinach.

1 Heat the wok. Add oil. Stir fry the eggplant until translucent. Add the
garlic and fennel seed; saute until aromatic. Add the garbanzos and saute
for about 3 to 4 minutes. Add tomatoes and saute for 23 minutes; add
freshly ground black pepper. See TIP. Layer the spinach on top, sprinkle
with the pantoasted sunflower seeds; cover and cook until wilted but still
bright green (about 1One half to 2 minutes). Serves 2 to 4 depending upon
accompaniments. Onefourth: 172 cals, 4.7 g fat (22.8%cff) Onethird: 229
cals, 6.3 g fat.

TIP: Put the spinach in the bowl that help the garbanzos and use leaves to
get the last of the seasonings.

Serve with roasted Anaheim Chili and Cilantro quesadilla; cubes of melon
and plum with lime juice; lowfat plain yogurt.

VARIATION: Omit eggplant. Serve, drizzled with chili oil or hot sauce.
REF: see also "Stirfried Chickpeas," p141: A Flash in the Pan, 100 fast
and furious recipes for wok and stirfry by Shirley Gill and Liz Trigg.
(Lorenze Books, 1997: ISBN 1 85967 480).

Recipe listed with Eatlf. Contact phannema@wizard.ucr.edu

Recipe by: PatHanneman (Riverside) Posted to Digest eatlf.v097.n215 by
KitPATh phannema@wizard.ucr.edu on Aug 26, 1997