Indian Garbanzos with Pureed Spinach 1 large bunch fresh spinach 3 tablespoons canola oil 1 medium onion 1 tablespoon minced garlic (1/2 head) 1 tablespoon minced ginger 1 tablespoon NEERA'S Curry Masala 1/2 cup plain yogurt 1/2 teaspoon salt 1 tablespoon lemon juice 1 15 oz. can garbanzo beans, diced 1 cup water Trim, wash and chop spinach. Lightly brown the onion in 2 tablespoons of the oil over medium heat. Add the garlic and ginger, cook briefly. Add the spinach and mix thoroughly. Reduce heat, cover and cook for 10-15 minutes until well wilted. Add a few tablespoons of water if needed. Remove from heat. Let cool and puree in blender or food processor. Heat remaining oil in a sauce pan. Add garbanzo beans, curry masala and cook for 5-10 minutes. Add pureed spinach, lemon juice, salt, yogurt and blend well. Add the water. Reduce heat and simmer gently for 20 more minutes, letting all the spices meld. Add a bit more water to keep moist. Stir frequently to avoid scorching. Remove from heat when it reaches a thick consistency. Serve with garlic naan, rice and a cooling yogurt sauce. Serves 4.