Easy Chickpea Curry

Looking for an easy way to incorporate more beans into your diet?  Here is an easy weeknight recipe.  Picky eaters?  Try serving with diced bananas, chopped peanuts, raisins, and shredded coconut in small bowls as garnishes - the kids may enjoy sprinkling them on so much they forget they are trying a new flavor.

1 tablespoon olive or canola oil
1 large yellow or white onion, chopped
1 tsp kosher salt
2 teaspoons curry powder
2 cans (15 ounces each) chick peas, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 8 ounce package frozen chopped spinach, thawed
1 cup water
2 tablespoons honey (or pomegranate molasses, if you have it)
salt to taste

Heat oil over medium heat in a 4 quart pan until hot, then add onion and salt and saute until soft.  Add curry powder and cook 30 seconds.  Add chickpeas, tomatoes, spinach, and water and continue heating until mixture comes to a simmer, stirring occasionally.  Stir in honey, adjust salt to taste.  Serve over rice.  If desired, serve a variety of garnishes such as chopped bananas, peanuts, shredded coconut, and raisins.