Chickpea and Spinach Curry......from Cooking Light, 2002

In less than 10 minutes, this fiber-rich dish is 
ready for dinner. Serve with warm pitas
or over basmati rice. You can top with a dollop of low-fat 
plain yogurt to contrast the earthy spices.

1 cup coarsely chopped onion
1 1/2 tablespoons bottled ground fresh ginger 
   (such as Spice World)
1 teaspoon olive oil
1 1/2 teaspoons red curry powder (such as McCormick)
1 (19 ounce) can chickpeas (garbanzo beans), rinsed 
   and drained
1 (14.5) ounce can diced tomatoes, undrained