Instructions: A- Heat wok and add sunflower seeds. Dry-fry until the seeds are golden and toasted. Remove to a plate and set aside. b- Cut eggplant into 1/2-inch cubes.

cup- Place drained chickpeas (garbanzos) in a bowl and add the chili power, paprika and oregano. Toss to coat.

d- Drain, measure and chop the stewed tomatoes. e- Wash and spin dry the spinach.

1- Heat the wok. Add oil. Stir fry the eggplant until translucent. Add the garlic and fennel seed; saute until aromatic. Add the garbanzos and saute for about 3 to 4 minutes. Add tomatoes and saute for 2-3 minutes; add freshly ground black pepper. See TIP. Layer the spinach on top, sprinkle with the pan-toasted sunflower seeds; cover and cook until wilted but still bright green (about 1-1/2 to 2 minutes).

Serves 2 to 4 depending
upon accompaniments. One-fourth: 172 cals, 4.7 g fat (22.8%cff) One-third:

TIP: Put the spinach in the bowl that help the garbanzos and use leaves to get the last of the seasonings.

Serve with roasted Anaheim Chili and Cilantro quesadilla; cubes of melon and plum with lime juice; lowfat plain yogurt.

)VARIATION: Omit eggplant. Serve, drizzled with chili oil or hot sauce.

REF: see also "Stir-fried Chickpeas," p141: A Flash in the Pan, 100 fast and furious recipes for wok and stir-fry by Shirley Gill and Liz Trigg.

NOTES : This was good! But then garbanzos are always good. Add chili powder,
eggplant, spinach ....

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