Indian Spiced Chickpeas and Spinach

(Recipe by Linda Sloop, R.D.)

Ingredients

1 tsp. olive oil ½ salt

1 onion, chopped 2 Tbs. almond butter

1 ancho (or Anaheim) pepper, chopped 1 14 oz. petite diced tomatoes

3 cloves garlic, minced 2 14 oz. cans chickpeas

1 Tbs. ginger, finely grated ginger 1 ½ c. water

2 tsp. cumin 10 oz. fresh baby spinach

1 tsp. coriander chopped

1 tsp. tumeric Cooked brown rice for

1 tsp. fenugreek serving

Preparation

Heat oil in a large pan over medium heat and sauté the onion and pepper, stirring frequently until onion is soft and starting to brown. Add the garlic and stir for another minute. Add the ginger, cumin, coriander, tumeric, fenugreek, and salt. Continue to cook, stirring for another 2-3 minutes. Add the almond butter and stir until it is well mixed in. Add the tomatoes, chickpeas, and 1 ½ c. water. Continue to cookfor about 10 minutes to allow the flavors to blend. Add the spinach and cook for another 5 minutes or just until wilted.

Serve over cooked rice. Makes about 7 cups.