high fibre
1 tbsp olive oil
4 cloves garlic minced
2 onions chopped
1 potato, peeled and cut in chunks
4 cups vegetable or chicken stock
2 tbsp each minced fresh parsley and coriander
1 tsp dried marjoram
1 can (540 ml/19oz) chick peas drained and rinsed
Half pkg (10oz /248g) fresh spinach trimed and chopped
In a large heavy saucepan heat oil over medium-low heat. Cook garlic and onions stirring ocasionally for 5 min or until softened. Add potato; cook stirring for 1 minutes. Add stock parsley, coriander marjoram cover and simmer for about 15 min or until potato is very tender. Stir in chick peas. (In food processor puree just until chick peas are coarse) Add spinach simmer for 5 min adding 1/2 cup water if too thick.
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