Stir-Fried Chili-Chickpeas with Eggplant and Spinach
| Yield: | 3 Servings |
| Categories: |
| 2 | tb | Sunflower seeds; pan-toasted |
| 1 | ts | Olive oil |
| 6 | oz | Eggplant; (skinny variety) |
| 1/4 | ts | Fennel seed; crushed |
| 3 | Cloves garlic; crushed | |
| 1 1/2 | c | Cooked garbanzo beans; rinsed and drained |
| 1 | tb | Chili powder; New Mexican |
| 2 | ts | Paprika; sweet, to taste |
| 1/4 | ts | Dried oregano; Mexican |
| 1 | c | Stewed tomatoes; Italian seasoned (from can, drained) |
| Black pepper | ||
| 4 | c | Fresh spinach; leaves |
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