Chickpea And Hominy Stew
|Olive oil||2 Teaspoon|
|Diced onion||2 Cup (32 tbs)|
|Seeded minced anaheim chile||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Water||2 3⁄4 Cup (44 tbs)|
|Diced tomato||1 Cup (16 tbs)|
|Canned chickpeas||38 Ounce, drained (Garbanzo Beans, 2 Cans, 19 Ounce Each)|
|Canned white hominy||15 1⁄2 Ounce, drained (1 Can)|
|Canned vegetable broth||14 1⁄2 Ounce (1 Can)|
|Coarsely chopped spinach||2 Cup (32 tbs)|
|Ground cumin||1⁄4 Teaspoon|
Heat oil in a large saucepan over medium-high heat until hot.
Add onion, chile, and garlic; saute 1 minute.
Add water and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Remove from heat; stir in spinach, pepper, and cumin.