Again, not my recipe or my photo… this is from Cooking Light and it is SO good! It doesn’t make very much (only 3 servings) so I am going to double it tonight so I can make sure there is enough for my lunch tomorrow and the baby’s lunch. I am going to have it with pitas tonight. Last time I put it over rice. YUM!

Yield
3 servings (serving size: 1 1/3 cups chickpea mixture)

Ingredients
1 cup coarsely chopped onion
1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
1 teaspoon olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons red curry powder (such as McCormick)
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
4 cups fresh spinach
1/2 cup water
1/4 teaspoon salt
Preparation

Combine onion and ginger in a food processor; pulse until minced.

Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.

Nutritional Information
Calories:247 (15% from fat)
Fat:4g (sat 0.6g,mono 1.6g,poly 0.9g)
Protein:11.1g
Carbohydrate:45g
Fiber:8.4g
Cholesterol:1mg
Iron:5mg
Sodium:857mg
Calcium:194mg