3 medium onions, chopped

12 cloves garlic, minced

2 T. chopped ginger

1 T. curry powder

1 T. ground cumin

1 T. garam masala

36 oz. mild tomato sauce (1 1/2 jars)

6 cans chickpeas, drained & rinsed (9 cups)

10 oz frozen spinach, thawed and drained

1 c. whipping cream

2 T. Asian chili garlic sauce

Cook the onions until golden. Add the garlic and ginger and cook for 30 seconds. Add the spices (curry powder, cumin and garam masala) and cook for another 30 seconds. Add some of the tomato sauce to the pan to loosen up any bits of onion or spices that stuck to the pan.

Pour the onion/tomato sauce mixture into a crockpot. Add the rest of the tomato sauce, the chickpeas, the spinach, the whipping cream and the chili garlic sauce. Cook on low for 2-3 hours.

Once the chickpeas are cooked, separate them into three containers. Freeze two of them, and serve the other over rice.

Three Square Chef: Indian Chickpeas & Spinach in a Tomato Cream Sauce

Note: I've tripled the original recipe (as well as making some other changes) because that way I can buy one thing of cream, and use it all. Since I don't use cream for anything other than cooking, having leftover cream is usually a waste. It's just about as easy to make the triple batch, and it freezes well, so why not make the triple batch? :)