- 1/2 medium onion
- 2 cloves garlic
- 1/2 yellow pepper
- 1 Tbs. olive oil
- 28 - 32 oz. stewed
- 16 oz. can chickpeas
- 1/2 cup fresh or
canned pineapple chunks
- 1 - 2 handfuls
- 1 - 2 tsp. curry
powder (depending on your family's tastes)
- Chop the onion
and garlic and sautÚ in olive oil a few minutes. (Chopping
your garlic ~10 minutes before cooking helps to preserve the
anti-cancer activity of molecules in the garlic.)
- Chop the pepper
into small strips and add to the onion mixture.
- Add the stewed
tomatoes, pineapple and curry.
- Simmer for 10 -
- Wash the spinach
thoroughly and cut into strips or keep as whole leaves, if small.
- 5 minutes prior
to eating, add the spinach and continue cooking just until it
is slightly wilted.
Serve over any
whole grain like whole wheat cous-cous, millet, quinoa, brown
rice, or Kashi˘. Can be used as either a side dish or a
for 4 - 6. The leftovers are wonderful.
Now why the name "Quick
Chicks"? First off, this is an easy and quick recipe.
However, secondly, some people (like my wonderful husband) need
to find the Beano˘ VERY quickly anytime they eat anything that
has beans in it. :)