Nohut yahnisi, Chickpea Stew

Ingredients

• 4 garlic cloves crushed
• 30 oz chickpeas drained garbanzo beans
• 1/2 tsp ground cumin
• 4 cup water
• 1 tsp brown sugar
• 4 cup trimmed spinach
• 1 tsp fennel seeds crushed
• 1/2 tsp crushed red pepper
• 1 cup thinly sliced onion
• 3/4 tsp salt
• 1 tbl olive oil
• 2 tbl chopped fresh flat-leaf parsley
• 3 1/2 cup chopped tomato about 1 1/2 pounds
• 2 tbl chopped fresh mint
• 1 tbl white wine vinegar
• 2 tsp chopped fresh dill

Directions

Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and saute for 10 minutes or until slightly thick. Stir in spinach, water, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat; stir in parsley, mint, and dill.
Yield: 4 servings (serving size: 1 3/4 cups).
NOTES: Dried beans, a low-fat, high-protein meat replacement, star in this on-dish meal.