Recipe of the Week: Chana Masala with Spinach

1TB curry paste (Indian)
1 TB chopped garlic
1 sliced onion
2T tomato paste or 3T sauce
1 15oz can chickpeas with some of the liquid reserved (1/4C)
1T lemon juice
1t red pepper flakes
4C fresh baby spinach

Heat the curry paste with a little oil in a hot pan. Add the garlic and onion. Cook until onion is clear. Add tomato paste/sauce and stir. Add chickpeas, lemon, pepper and cook until heated through. Add spinach and slowly stir through the chickpeas until wilted and cooked.

Serve over rice, bulgar or plain.