Drain and rinse a can of chickpeas. Add a bit of olive oil, minced garlic, cumin and coriander seeds, ground fresh. Add some ginger, red pepper flakes, and a half teaspoon red curry paste. Heat through, add some water to the pan, not much. Then, add fresh spinach. I used what was left in the fridge, the baby washed spinach from the salad cooler. Use lots, it wilts down to nothing.
This can also be pureed to make spinach hummus.