1 can chick peas - drained ( keep liquid )
1 package 12 oz frozen spinach leaves
1/2 Julienne sundried tomatoes
1 cup sliced onions
2 cups diced mushrooms
2 tablespoons mushrooms seasoning
1 tablespoon garlic powder
2 cups Vegetable stock
Saute in 1/4 cup stock onions until soft, add chickpeas and mushrooms until soft, add tomatoes and seasonings and 3/4 stock cook about 10 minutes add thawed spinach combine well. Cover and let simmer 10 minutes.
Serve with rice, potatoes, noodles or Cauliflower rice.
Makes 4 large servings or 8 side servings