Spinach and Chickpea Saute

• 2 tbsp. canola oil or ghee - Bulk Aisle 5 or Aisle 1
• 1/2 cup organic yellow onions, diced - Produce
• 2-3 cloves galric, minced - Produce
• 2 10 oz boxes of organic frozen spinach, thawed - Freezers
• 1 15 oz can organic chickpeas, drained and rinsed - Aisle 2
• 1-2 tbsp. organic tomato paste - Aisle 3
• 2 tbsp. curry powder - Herbs & Spices
• 1 cup organic plain yogurt - Aisle 1
• Salt, to taste - Aisle 2
• 1/2 cup organic cashews, chopped - Bulk Aisle 5

Heat oil or ghee in a large saute pan. Cook onions and garlic, for about 5-7 minutes, or until the onions are caramelized. Add spinach, chickpeas, tomato paste, and curry. Mix well, and cook for about 4 minutes. Add a little water or white wine if the pan is dry. Stir in yogurt. Garnish with cashews. Serve warm or at room temperature.

Serves 6