Indian Chickpeas over Garlic Spinach

Ingredients

• 19 ounce chickpeas divided drained canned garbanzo beans
• 1 teaspoon cumin seeds 
• 0.5 cup yogurt plain fat-free
• 1 teaspoon fennel seeds 
• 2  garlic cloves chopped
• 1 teaspoon ground coriander 
• 0.3 teaspoon ground pepper red
• 4 teaspoons olive oil divided
• 2 cups onion sliced
• 0.3 teaspoon salt 
• 12 ounces pkt spinach chopped
• 1.5 cups vegetable broth canned

Equipment

• food processor
• frying pan
• dutch oven

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Add onion; saut 5 minutes.
3. Add broth and next 5 ingredients (broth through red pepper), and bring to a boil. Reduce heat, and simmer 5 minutes.
4. Place 1/2 cup chickpeas in a food processor; process until minced.
5. Add minced chickpeas and remaining chickpeas to onion mixture. Bring to a boil; reduce heat, and simmer 10 minutes.
6. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat.
7. Add garlic, and saut 30 seconds.
8. Add spinach; saut 3 minutes or until spinach is just wilted.
9. Spoon 1/2 cup spinach mixture onto each of 4 plates. Top each serving with 3/4 cup chickpea mixture; dollop each serving with 2 tablespoons yogurt.