1 med white onion, peeled and chopped

2 cloves garlic, peeled and minced

2 tbs smart balance buttery spread

3/4 tsp coriander

1 tsp cumin

1 (15 oz) can chickpeas, undrained

3 med tomatoes, pureed, OR 2/3 c tomato paste

1/2 tsp curry powder

1/4 tsp turmeric

1/4 tsp salt

1 tbs lemon juice

1 bunch fresh spinach

In a lg skillet, saute onion and garlic in smart balance over med heat until almost soft, about 2 minutes.

Reduce heat to med-low and add coriander and cumin. Toast the spices, stirring, 1 minute.

Add chickpeas with liquid, tomatoes, curry powder, turmeric, and salt and bring to a slow simmer. Allow to cook until most of the liquid has been absorbed, about 10-12 minutes, stirring occasionally, then add lemon juice.

Add spinach and stir to combine. Cook just until spinach begins to wilt, about 1 minute. Serve immediately.

3 servings