Instructions: Lightly spray a large skillet or saucepan with cooking spray and add curry powder, onions, and garlic; saute for about 5 minutes. Add spinach, tomato sauce and 1 cup of the chickpeas. In a blender, puree remaining chickpeas with broth. Add to the vegetables. Simmer until heated through, about 10-15 minutes. Stir in the seasonings including the garam masala. Serve over cooked brown rice or couscous.

Makes 4 cups and serves 3-4.

Note: If you like your curry spicer, try adding extra cumin, turmeric, coriander and mustard.

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