This recipe is as delicious as it is nutritious. It is so easy to prepare that Jessica, a busy mother of 6-month old twins (Gabe and Maia), can throw it together while the twins watch happily from their highchairs. Add rice and a vegetable - grilled zucchini or spinach - and you have a great meal, plus leftovers for lunch. Serves 6.

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Ingredients

1 large can (28 oz.) ground, peeled tomatoes

2-12 oz. cans garbanzo beans (chickpeas), rinsed and drained

1 small onion, finely chopped

2-3 cloves garlic, minced

1 1/2 T. olive oil

1/4 c. fresh cilantro, chopped or 1 tsp. dried cilantro

2 tsp. Garam Masala spice (an Indian spice available at most health food stores)

1/2 tsp. ground cumin

Black pepper to taste

Heat olive oil in a large, heavy pot over medium heat. Add onion and garlic and sauté until translucent (approximately 5 minutes). Add tomatoes, chickpeas, and spices -- Garam Masala, cumin and black pepper to the pot. Stir thoroughly. Cover and simmer at reduced heat for 30 minutes, stirring occasionally. Add in fresh cilantro, stir and serve.

Nutritional information per serving:

315 calories
8.4 g total fat
1.3 g saturated fat

52 g carbohydrate
10 g protein
9 g fiber

Portions:
1 Protein, 2 Vegetables, 1 Extra