• 1 tablespoon oil
  • 1 tablespoon chili powder
  • 2 tablespoon curry powder
  • 1 thumb ginger, minced
  • 2 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1 15-ounce can diced tomato
  • 2 cups packed fresh spinach
  • 2 15-ounce cans garbanzo beans


Sauté the chili powder, curry and ginger in the oil for 3 minutes over medium high heat. Add in the garlic and onions and sauté for another 4 minutes. Pour over the tomatoes and spinach and toss, continuing to heat until the spinach has wilted. Remove half of the mixture and blend until smooth, then add back to the pan. Add the garbanzo beans and reduce to a simmer for 12 minutes and serve. We suggest serving over a long grain rice.