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"Quick Chicks"

  • 1/2 medium onion
  • 2 cloves garlic
  • 1/2 yellow pepper
  • 1 Tbs. olive oil
  • 28 - 32 oz. stewed tomatoes
  • 16 oz. can chickpeas (garbanzo beans)
  • 1/2 cup fresh or canned pineapple chunks
  • 1 - 2 handfuls fresh spinach
  • 1 - 2 tsp. curry powder (depending on your family's tastes)

Directions:

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  • Chop the onion and garlic and sauté 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 - 15 minutes.
  • 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 Kashiô.  Can be used as either a side dish or a main dish.

Makes enough for 4 - 6.  The leftovers are wonderful.