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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Having lost weight with Weight Watchers, I'm always on the lookout for tasty low-calorie meals, writes Diane Toomey of Methuen, Massachusetts. I found this recipe in a newspaper a few years ago. It's great because it's low in fat, high in fiber, plus it's easy to make. Ingredients:
1 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon curry powder |
1 tablespoon canola oil |
1 can (8 ounces) tomato sauce |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, divided |
1 cup reduced-sodium chicken broth or vegetable broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
hot cooked couscous, optional |
Directions:
1. In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired. Yield: 4 servings.
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