Title: Garbanzo stew (lf)
 Categories: Low-fat, Vegan, Mcdougall, Soups, To try
      Yield: 4 servings
 
    1/2 c  -Water
           Onion; chopped
      2    Garlic cloves; minced
     16 oz Tomatoes; chopped
    1/2 ts Paprika;
    1/2 ts Dried oregano;
    1/4 ts Pepper; black
        ds Hot pepper sauce;
     16 oz Garbanzo beans; drained
           -& rinsed
      1 c  Winter squash; peeled &
           -diced
  1 1/4 c  Spicy tomato juice
      2 c  Fresh spinach; chopped

MMMMM------------------------PER SERVING-----------------------------
    210 x  *cals
      7 x  *gm protein
           *gm fat
     41 x  *gm carbo
    669 x  *mg sodium
      9 x  *gm fiber
 
  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.