Indian Chickpeas over Garlic Spinach

Ingredients

• 4 teaspoons olive oil, divided
• 2 cups sliced onion
• 1 1/2 cups canned vegetable broth
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (19-ounce) can chickpeas (garbanzo beans), drained and divided
• 2 garlic cloves, chopped
• 16 cups chopped spinach (about 12 ounces)
• 1/2 cup plain fat-free yogurt

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add broth and next 5 ingredients (broth through red pepper), and bring to a boil. Reduce heat, and simmer 5 minutes.
2. Place 1/2 cup chickpeas in a food processor; process until minced. Add minced chickpeas and remaining chickpeas to onion mixture. Bring to a boil; reduce heat, and simmer 10 minutes.
3. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic, and sauté 30 seconds. Add spinach; sauté 3 minutes or until spinach is just wilted.
4. 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.