Spinach & Chickpeas
1 (12 ounce) package frozen spinach leaves
1/2 cup water
2 tablespoons good curry powder
2 cloves garlic, minced
1/2 medium onion, chopped
1 cup cooked chickpeas
2 cups water
1. Put the frozen spinach in a microwave proof dish with 1/2 cup water and microwave on high for about 3 minutes, enough to loosen the spinach leaves.
2. While that's going, put curry powder, minced garlic and chopped onion in nonstick skillet with no liquid, and toast, moving with a spatula constantly. Be careful not to let the skillet over heat. I just did it until the spices seemed to smell a little stronger.
3. Add the spinach and all its liquid, the chickpeas, and the 2 cups water to the skillet.
4. Simmer covered for about 20 minutes, then uncover for another 15 or so, until the fluid is reduced to maybe 1/2 a cup.
Serve with plain rice or with rice cooked with complimentary spices. My rice was a lot spicier than the main dish.'