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Stir Fried Chili Chickpeas With Eggplant And Spinach

Stir Fried Chili Chickpeas With Eggplant And Spinach is built on Sunflower Seeds, Olive Oil, Eggplant, Fennel Seed, and Garlic. Ready in about 20 min, it serves 3. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1 tsp
• 6 oz
• 1/4 tsp
• 3 clove
• 1 1/2 cup
• 1 tbsp
• 2 tsp
• 1/4 tsp
• 1 cup
• 4 cup

Method (preview)

1. 1

   A- Heat wok and add sunflower seeds.

2. 2

   Dry-fry until the seeds are golden and toasted.

3. 3

   Remove to a plate and set aside. b- Cut eggplant into 1/2-inch cubes. cup- Place drained chickpeas (garbanzos) in a bowl and add the chili power, paprika and oregano.

4. 4

   Toss to coat. d- Drain, measure and chop the stewed tomatoes. e- Wash and spin dry the spinach.

5. 5

   1- Heat the wok.

6. 6

   Add oil.

7. 7

   Stir fry the eggplant until translucent.

8. 8

   Add the garlic and fennel seed; saute until aromatic.

9. 9

   Add the garbanzos and saute for about 3 to 4 minutes.

10. 10

    Add tomatoes and saute for 2-3 minutes; add freshly ground black pepper.

11. 11

    See TIP.

12. 12

    Layer the spinach on top, sprinkle with the pan-toasted sunflower seeds; cover and cook until wilted but still bright green (about 1-1/2 to 2 minutes).

13. 13

    One-fourth: 172 cals, 4.

14. 14

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

15. 15

    VARIATION: Omit eggplant.

16. 16

    Serve, drizzled with chili oil or hot sauce.

17. 17

    REF: see also "Stir-fried Chickpeas," p141: A Flash in the Pan, 100 fast and furious recipes for wok and stir-fry by Shirley Gill and Liz Trigg. (Lorenze Books, 1997: ISBN 1 85967 480).

18. 18

    NOTES: This was good! But then garbanzos are always good. Add chili powder, eggplant, spinach....