Ingredients :
1 head cauliflower
1 large potato
1 large onion
1 clove garlic
1 tablespoon olive oil
1/3 cup tomato sauce
4 cups water
1/2 teaspoon mint -- dried
1 cup chickpeas, cooked freshly ground black pepper
Method :
1. Break the cauliflower into separate florets.
2. Cut the potato into 1-inch cubes.
3. Chop the onion and mash the garlic.
4. Over low heat, saute the onions in the oil until transparent.
5. Add the potato, cauliflower and the garlic; then saute for a couple more minutes.
6. Mix the tomato paste with water, pour over the vegetables and cook for 15 minutes.
7. Add the chickpeas, mint and the pepper.
8. Cook for 10 minutes or until the vegetables are tender.
Makes 4 servings.
Per serving (excluding unknown items :
145 Calories;
5g Fat (27.3% calories from fat);
5g Protein;
22g Carbohydrate;
3g Dietary Fiber;
0mg Cholesterol;
144mg Sodium. Exchanges:
1 Grain(Starch);
0 Lean Meat;
1 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Author : Sanaa Abourezk
Source : Secrets of Healthy Middle Eastern Cuisine"
Formatted by : S(Formatted by Chupa Babi): * Exported from MasterCook *
