Quick Chicks

Makes 4 servings

Ingredients
1 Tbsp olive oil
½ medium onion, chopped
2 garlic cloves, minced
1 tsp curry powder
½ medium yellow bell pepper
28 oz. diced tomatoes, canned
16 oz. chickpeas, canned, rinsed and drained
½ cup chopped pineapple, fresh or canned
2 cups thinly sliced fresh spinach
1 cup mashed avocado (optional)

Herbed Bean and Pasta Soup

Gourmet | November 2005
This delicious vegetarian soup is a take on the Persian dish ash-e reshteh.
Yield: Makes 4 main-course servings
Active Time: 20 min
Total Time: 45 min

Rosemary and Lemon Pinto Beans

Bon Appétit | July 1998
Here's a unique and delicious accompaniment to grilled lamb, chicken or fish.
Yield: Serves 4

Ingredients

2 15- to 16-ounce cans pinto beans, rinsed, drained
3/4 cup chopped onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic
1/8 teaspoon hot pepper sauce
Lemon wedges
Fresh rosemary sprigs (optional)

Dahl

Ingredients

2 Tbsp vegetable oil [30 mL]
½ cup white onion, chopped [125 mL]
1 garlic clove, minced 1
2 cups water [500 mL]
1 tsp curry powder [5 mL]
½ tsp turmeric [2 mL]
1 cup red lentils, dry [250 mL]
2 fl oz tomato paste [60 mL]

Salt and pepper to taste