Last night, I cooked the rest of my beloved chickpeas so that they would be ready for our collective curry night today.  By lunchtime today, I couldn’t resist the urge to whip them up into a tasty lunch (not a total lack of self-control).  Enjoy!

Prep time: 10 minutes, plus 24 hours if you are using dried chickpeas

Cook time: 1 hour for dried chickpeas, 5 minutes for spinach

Ingredients:

• 1 c chickpeas
• handful of spinach
• 1/4 onion, chopped
• 2 garlic cloves, finely chopped
• about 1 tbsp lemon juice (depending on how much acid
• 1 1/2 tbsp olive oil
• plain yogurt (the liquidy drinkable kind works best)
• 1 red chili (or half for the faint of pallet), finely chopped
• 2 garlic cloves, minced
• 2 tsp cumin
• 1 tsp curry powder

Method:

Soak chickpeas in water overnight.  Boil for an hour, drain, and allow to cool.  If you’re going with the canned chickpeas, cooking isn’t necessary.

Heat olive oil in a small sauce pan.  Add garlic and spinach and saute for about 5 minutes.  Mix together with the onions and chillies.  In a separate container, stir the cumin and curry powder into the yogurt.

Yields 1 serving or 2 small servings