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| 1/2 Tasse | water |
| | Onion chopped |
| 2 | cloves garlic minced |
| 16 x ca. 30 g | Tomatoes chopped |
| 1/2 Teelöffel | paprika |
| 1/2 Teelöffel | oregano dried |
| 1/4 Teelöffel | black Pepper |
| | Ds Hot pepper sauce; |
| 16 x ca. 30 g | Garbanzo beans; drained & rinsed |
| 1 Tasse | Winter squash; peeled & diced |
| 1 1/4 Tasse | Spicy tomato juice |
| 2 Tasse | spinach fresh, chopped |
| 210 | *cals |
| 7 | *gm protein |
| | *gm fat |
| 41 | *gm carbo |
| 669 | *mg sodium |
| 9 | *gm fiber |
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Place water, onion and garlic in a large pot. Cook, stirring occasionally, until onion is softened slightly, about 5 minutes. Add tomatoes (including tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo beans, squash and tomato juice. Cover and cook for 30 minutes, until squash is tender. Stir in spinach and cook until softened, about 2 to 3 minutes. Serves 4.
Author's Note: Serve this hearty dish over brown rice or mashed potatoes, or accompany it with thick slices of whole-wheat bread.
McDougall Formatted Mm:de
A.English [Al & Diane] at 21:49 Edt
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