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spinach-chickpeas recipe

Date:    Mon, 04 Apr 94 08:56:00 PDT
 From:    sally charette                       (ECZ5SCC@MVS.OAC.UCLA.EDU)
 spinach & chickpeas (VEGAN)
 1   12 oz. package frozen spinach leaves
 1   cup chickpeas (garbanzo beans) already cooked
 2   tablespoons good curry powder
 2   cloves garlic, minced
 1/2 medium onion, chopped
 2   cups water
 Put the frozen block of spinach in a micro-proof dish with 1/2 cup of water and
 nuke on high for about 3 minutes, enough to loosen the spinach leaves.  While
 that's going, put curry powder, minced garlic and chopped onion in non-stick
 skillet with no liquid and sort of toast, moving with a spatula constantly.  Be
 careful not to let the skillet over heat.  I just did it till the spices seemed
 to smell a little stronger.
 Add the spinach and all its liquid, the chickpeas, and the remaining 2 cups of
 water to the skillet.
 Simmer covered for about 20 minutes, then uncover for another 15 or so, until
 the fluid is reduced to maybe 1/2 a cup.  (I'm not sure about the time, it was
 Sunday morning and I wasn't in a hurry!)
 Serve with plain rice or with rice cooked with complimentary spices.  My rice
 was a lot spicier than the main dish.
 kwvegan vegan