Chickpeas and Spinach Maya Kaimal   From Every Day with Rachael Ray May 2007 MAKES FOUR SERVINGS Prep Time: 10 min Bake Time: 20 min 3 tablespoons vegetable oil 1 onion, finely chopped 1 cup canned chopped tomatoes 3 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/4 teaspoon garam masala 1/4 teaspoon turmeric One 15.5-ounce can chickpeas, rinsed 1 teaspoon salt One 10-ounce package frozen chopped spinach 1. In a wok or large skillet, heat the oil over medium-high heat. Add the onion and cook until the edges are browned, about 4 minutes. Stir in the tomatoes, coriander, cumin, garam masala and turmeric. Lower the heat to medium and cook for 3 minutes more. 2. Stir in the chickpeas, add the salt and cook until heated through, about 5 minutes. Add the spinach and cook about 5 minutes more.

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