Curried Garbanzo Beans With Spinach

Here is a great FLT approved recipe we found in the Experience Life magazine
Serves Four

  • 1 tbs. ghee or coconut oil
  • 1 medium onion, minced (about 1 cup)
  • 2 tbs. minced jalapeno pepper
  • 2 tbs. minced gingerroot
  • 1 tbs. whole cumin seeds
  • 2 tsp. ground coriander
  • 1/2 to 1 cup water
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 5 ounces fresh spinach

Heat ghee in a large skillet or saucepan over medium-low heat. Add the onion, jalapeno, gingerroot and cumin seeds to the skillet and cook until all vegetables are softened. Add the coriander, turmeric and salt, and cook for another couple of minutes until fragrant. Turn the heat up to medium-high, add the diced tomatoes, and cook until the tomatoes are soft and saucy. (Add water as needed, depending on the moisture content of the tomatoes.) Add the garbanzo beans and cook to heat through. Add the spinach and stir to wilt.