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About This Document: (2 cups) sliced white mushrooms 1 medium red bell pepper, cut into chunks 1 large leek, white part cut into chunks 2 Tbs. olive oil 3 cloves garlic, minced (1 Tbs.) 2 Tbs. dried organo 2 tsp. dried thyme tsp. red pepper flakes 2 15-oz. cans diced tomatoes 1 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained) cup red wine 8 cups baby spinach leaves 8 oz. spaghetti 1. Wi MG SOD. 8 G TIBLR 3 G SUGARS Chickpea and Feta Salad SERVES 8 I 30 MINUTES OR FEWER Eat this salad the day it's made- otherwise, the spinach will wilt and turn soggy. 2 Tbs. lemon juice 1 Tbs. olive oil cup minced leek (white part only) or red onion 2 cups baby spinach leaves 2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained) 2 medium carrots, grated (1 cup) red bell pepper, finely diced ( cup) cup toasted sunflower seeds 2 heads romaine lettuce, cut into -inch-thick ribbons 1 15-oz. can diced tomatoes, drained, optional cup crumbled feta cheese Balsamic vinegar, for drizzling 1. SPICE BLEND 2 tsp. ground cumin 1 tsp. sweet or smoked paprika 1 tsp. ground ginger tsp. ground turmeric tsp. ground cinnamon TAGlNE 2 Tbs. olive oil 1 large leek, cut into 1-inch-thick rounds 1 medium red bell pepper, cut into 1-inch triangles 4 medium potatoes, peeled and halved 1 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained) 2 cloves garlic, minced (2 tsp.) 8 dried apricots, quartered cup dry-cured black olives, optional cup chopped cilantro 1.To make Spice Blend:

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Categories: DocStore > Periodicals > Medicine
Tags: Vegetarian Times, Apr 2010, by special request ..., Chappell, Mary Margaret, Commentary, Vegetables, Cooking, Olive oil, Recipes

by special request

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by special request ...

Mary Margaret Chappell

Vegetarian Times; Apr 2010; 376; Docstoc

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