Chickpea and Spinach Curry

So again, cooking for Daniele gave me the opportunity to experiment in the kitchen, and again I was trying to catch up on my readings and was short for time. However, I was still able to make a dish that didn't take too long and was quite easy. I found this recipe online and chose it because it didn't have too long a list of ingredients and it was quite simple to make.

Looks good right? And it is super healthy, high in iron and protein, which was quite a big deal considering Caitlin and I went to go donate blood that day but we were just under the necessary iron level. I served it on brown rice, but also think it would taste good on couscous.

Ingredients:
1 cup coarsely chopped onion
1 1/2 tablespoons ground fresh ginger
1 teaspoon olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons curry powder
1 (19-ounce) can chickpeas, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
4 cups fresh spinach
1/2 cup water
1/4 teaspoon salt

1. Combine onion and ginger in a food processor; pulse until minced.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes.
3. Add chickpeas and tomatoes; simmer 2 minutes.
4. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.

It is actually that easy, prep took about 5 minutes and the actually cooking took about 10! (Just remember to cook the rice or couscous while you are letting the curry simmer)