Place egg in small saucepan; cover with cold water; bring to a boil. Reduce heat; simmer about 15m inutes. Immediately drain; run cold water over egg to stop cooking. Peel and chop.

Place spinach in large bowl; set aside. Heat oil in large nonstick skilet over Medium-High heat until hot. Add mushrooms and leeks; cook and stir 3-4 minutes or until leeks are crisp-temder.

Stir in tomatoes, garbanzo beans, vinegar, salt and pepper; cook until thoroughly heated. Pour mixture over spinach; toss to coat. Sprinkle with chopped egg.

Makes 4 ( 2 1/4 cup) servings.

Per serving: 270 calories, 11 g fat, 55 mg cholesterol, 390 mg. Sodium, 31 g carbohydrate, 9 g fiber, 11 g protein

Dietary Exchanges: 1 starch, 3 vegetables, 1/2 very lean meat, 2 fat

Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 p. 73