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Side One - Cut Out Below -
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"Quick
Chicks"
- 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:
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Side Two- Cut Out Below -
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- 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.
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