Ingredients
1 1/4 cups dried chickpeas, cooked*
1/2 cup chickpea cooking liquid
1 14.5-ounce can salt free diced tomatoes
1 tablespoon garlic powder
2 teaspoons curry blend
1/3 cup unsweetened dried coconut
1 10-ounce box or bag frozen chopped organic spinach
Preparation
In a large saucepan simmer chickpeas in 5 cups of water until tender, adding more water as needed. Add rest of ingredients, except for spinach, to the chickpeas & liquid. Bring to boil over high heat, cover and cook over medium heat for 5 minutes. Break up blocks of spinach with fork, cover, and continue cooking until the spinach is cooked, about 5 more minutes. Stir well before serving. *Soaking chickpeas in water overnight in refrigerator will reduce cooking time significantly.
