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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
Recipe for "harissa" follows.
Source: From: _Fat Free, Flavor Full: Dr. Gabe Mirkin's Guide to Losing
Weight & Living Longer_ by Gabe Mirkin and Diana Rich. (1995,
ISBN:0-316-57440-6).
Posted by Michelle Dick to the Fatfree Digest [Volume 15 Issue 13] Feb.
13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
| Ingredients:
1 large Onion, chopped
4 Cloves garlic, minced
6 Carrots, sliced thin
1 Cup(s) Bouillon
1/2 Teaspoon(s) Harissa
1 Pound(s) Chick peas, cooked or 3
1/4 Cup(s) Fresh cilantro, chopped
1 Pound(s) Fresh spinach, rinsed and |
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