Spinach and Chickpea Curry

I Googled the following

chickpeas
spinach

And found a vegan curry recipe.

To play with the curry taste, I got to use my leftover Greek yogurt! Vegan fail.

First, you have to obtain Garam Masala - either by cooking or putting it together yourself. Here is the recipe:

Garam Masala

4 tsp. Ground coriander
1 tsp. Pepper
2 tsp. Ground cumin
1 tsp. Ground cloves
1 tsp. Ground cinnamon

Next, the final dish!

Spinach and Chickpea Curry

1 teaspoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 can of chickpeas, drained
1 can tomatoes
1 package frozen chopped spinach
2 -3 teaspoons Garam Masala
1 teaspoon salt (optional)
yogurt, as needed

Preparation (30 min):

1. Medium heat. Add olive oil to pan. Sauté the onion, stirring constantly, until it is just beginning to brown. Add the garlic and cook one minute more.

2. Add the chickpeas, tomatoes, spinach, garam masala, and salt. Stir and cook for at least 15 minutes to allow flavors to blend. Serve over rice or other grain (I used whole grain couscous). Add yogurt to taste.

Result: Tasty, but watery and lacking in salt. This might be the fault of the frozen spinach, and my non-use of salt and the chilies.