Free Medical Articles

Ingredients
1/2 onion, chopped 1/2 carrot, chopped 1 stalk celery, chopped 2 cloves garlic, crushed 1 teaspoon olive oil 440 g/14 oz canned chickpeas, rinsed and drained 2 sprigs fresh rosemary 6 cups/1.5 litres/21/2 pt vegetable stock 2 x 440 g/14 oz canned tomatoes, undrained and mashed 1 bunch/500 g/l lb English spinach, stalks removed

Instructions
830 kilojoules 198 Calories per serve High Fibre Low Fat 1.5 serves carbohydrate Oven temperature 220°C, 425°F, Gas 7 1. Place onion, carrot, celery and garlic into a food processor and process to make a puree 2. Place vegetable mixture and oil in a saucepan over a medium heat and cook for 5 minutes. Add chickpeas, rosemary, stock and tomatoes and bring to the boil. Reduce heat and simmer for 30 minutes. Add spinach and serve immediately. Serves 4 Dried chickpeas can be used for this recipe but you will need to soak and cook them first. Other fresh herbs such as parsley or coriander could be used in these scones instead of the basil.