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Continued: Recipes: Down-East Baked Beans, Tuscan Beans With Olive Oil and more

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  • Last update: January 23, 2013 - 4:18 PM

• 1 tsp. brown sugar or 2 tsp. pomegranate molasses

• 1 tbsp. white wine vinegar, sherry vinegar, or lemon juice

• 4 tomatoes, peeled and chopped; or 1 (14-oz.) can of tomatoes, drained and chopped

• 1/2 tsp. Aleppo pepper, or 1/4 tsp. sweet paprika and 1/8 tsp. cayenne pepper

• 4 oz. leaf spinach

• 1/2 lb. dried chickpeas, cooked and drained; or 2 (15-oz.) cans chickpeas, rinsed and drained

• Salt

• 1/4 c. chopped fresh herbs, preferably a mix of flat-leaf parsley, dill and mint

• Lemon wedges

• Drained yogurt (see Note)

Directions

Heat oil in a large nonstick skillet over medium heat and add onions. Cook, stirring, until tender, about 5 minutes, and add garlic, cumin and fennel seeds. Cook until onion has colored slightly, 5 to 8 minutes. Add sugar and stir together for a minute, then stir in the vinegar, tomatoes and Aleppo pepper or substitutions. Cook, stirring, until the tomatoes have cooked down a bit, about 10 minutes.

Stir in spinach, chickpeas and about 1 teaspoon salt. Add enough water so the dish can simmer. Simmer uncovered over medium heat, stirring often, about 20 to 25 minutes. The stew should be saucy but not watery. Add salt to taste and stir in the herbs. Serve with lemon wedges and yogurt.

Nutrition information per serving:

Calories 320 Fat 10 g Sodium 630 mg Saturated fat 1 g

Carbohydrates 46 g Calcium 136 mg

Protein 13 g Cholesterol 0 mg Dietary fiber 13 g

Diabetic exchanges per serving: 3 bread/starch, ½ lean meat, 1½ fat.

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