Chickpea and Spinach Curry

This is really great to serve on warm home-made pita bread
for a light lunch or dinner. It takes a bit of planning though for
those of us who don't eat canned food... If you do eat canned
foods, you can use a 19 oz. can of chickpeas (garbanzo beans)
instead of soaking the beans overnight.

Ingredients
1 cup onion, chopped
1 1/2 tbs. ground ginger
1 tsp. olive oil
1 1/2 tsp. honey
1 1/2 tsp curry powder (sodium free)
1/2 to 1 cup dried chickpeas (garbanzo beans)
2-3 tomatoes, diced, with juices
4 cups fresh spinach, stems removed
1/2 cup water (reserved from cooking beans if not using
canned, otherwise just regular water)

extras (optional)
1/2 cup plain yogurt
thinly sliced lemon wedges

Directions
The night before - put dried garbanzo beans in plenty of water
and cover tightly. Refrigerate overnight.

The next day - drain and rinse beans, boil garbanzo beans until
softened. Drain, reserving 1/2 cup cooking liquid for recipe.

Combine onion, ginger, honey, and curry powder and saute in
oil in a large skillet over medium-high heat until onion is
slightly softened (about 3 minutes). Add prepared chickpeas
and tomatoes and simmer for about 5 minutes. Stir in spinach
and water and cook just until spinach is slightly wilted.

Serve warm.