Ingredients
1 cup chopped onion2 garlic cloves, minced1 tablespoon curry powder1 tablespoon canola oil1 can (8 ounces) tomato sauce1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, divided1 cup reduced-sodium chicken broth or vegetable broth1/4 teaspoon salt1/4 teaspoon pepperHot cooked couscous, optional
Preparation
In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired.
