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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dried beans, a low-fat, high protein meat replacement, star in this one-dish meal. Ingredients:
1 tablespoon olive oil |
1 cup thinly sliced onion |
1 teaspoon fennel seeds, crushed |
1 teaspoon brown sugar |
1/2 teaspoon ground cumin |
4 garlic cloves, crushed |
3 1/2 cups chopped tomato (about 1 1/2 pounds) |
1 tablespoon white wine vinegar |
3/4 teaspoon salt |
1/2 teaspoon crushed red pepper |
4 cups trimmed spinach |
4 cups water |
2 (15-ounce) cans chickpeas (garbanzo beans), drained |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh mint |
2 teaspoons chopped fresh dill |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and sauté for 10 minutes or until slightly thick. Stir in spinach, water, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat; stir in parsley, mint, and dill.
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