Chickpea and Spinach Curry

INGREDIENTS:

1 cup coarsely chopped onion
1 1/2 tablespoons bottled ground fresh ginger
1 teaspoon olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons red curry powder
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

INSTRUCTIONS:

1. Combine onion and ginger in a food processor; pulse until minced.
2. Heat oil in a large nonstick skillet over med
3. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.

NUTRITIONAL INFO:

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