Stir Fried Chili Chickpeas With Eggplant And Spinach

Directions

1. A- Heat wok and add in sunflower seeds. Dry-fry till the seeds are golden brown and toasted. Remove to a plate and set aside. b- Cut eggplant into 1/2-inch cubes.
2. c.- Place liquid removed chickpeas (garbanzos) in a bowl and add in the chili power, paprika and oregano. Toss to coat.
3. d- Drain, measure and chop the stewed tomatoes. e- Wash and spin dry the spinach.
4. 1- Heat the wok. Add in oil. Stir fry the eggplant till translucent/soft. Add in the garlic and fennel seed; saute/fry till aromatic. Add in the garbanzos and saute/fry for about 3 to 4 min. Add in tomatoes and saute/fry for 2-3 min; add in freshly grnd black pepper. See TIP. Layer the spinach on top, sprinkle with the pan-toasted sunflower seeds; cover and cook till wilted but still bright green (about 1-1/2 to 2 min).
5. Serves 2 to 4 dependingupon accompaniments. One-fourth: 172 cals, 4.7 g fat (22.8%cff) One-third:
6. TIP: Put the spinach in the bowl which help the garbanzos and use leaves to get the last of the seasonings.
7. Serve with roasted Anaheim Chili and Cilantro quesadilla; cubes of melon and plum with lime juice; lowfat plain yogurt.
8. )VARIATION: Omit eggplant. Serve, drizzled with chili oil or possibly warm sauce. and furious recipes for wok and stir-fry by Shirley Gill and Liz Trigg.
9. NOTES : This was good! But then garbanzos are always good. Add in chili pwdr,eggplant, spinach ....