Place water, onion and garlic in a large pot.Cook, stirringoccasionally, until onion is softened slightly, about 5 minutes. Addtomatoes (including tomato liquid) and seasonings.Cook for 5 moreminutes. Add garbanzo beans, squash and tomato juice. Cover and cookfor 30 minutes, until squash is tender. Stir in spinach and cookuntil softened, about 2 to 3 minutes. Serves 4.Author's Note:Serve this hearty dish over brown rice or mashedpotatoes, or accompany it with thick slices of whole-wheat bread.Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by MaryMcDougall Formatted MM:deA.ENGLISH [Al & Diane] at 21:49 EDT
