Spicy Sautéed Chickpeas With Yogourt

Ingredients

• 2 tbsp (25 mL) vegetable oil
• 3 onions, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tbsp (15 mL) chopped fresh gingerroot
• 1 tbsp (15 mL) curry paste or curry powder
• 4 cups (1 L) cooked chickpeas (2 19 oz/540 mL tins)
• 1/2 cup (125 mL) vegetable stock or water
• 4 oz (125 g) fresh baby spinach
• salt and pepper to taste
• 1/2 cup (125 mL) yogourt cheese