• 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:

• 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.

Now why the name "Quick Chicks"?   First off, this is an easy and quick recipe.  However, secondly, some people (like my wonderful husband) need to find the Beanoô VERY quickly anytime they eat anything that has beans in it.  :)