Spinach, Red Pepper, and Chickpea Bhaji

1 T olive oil
1 t finely grated fresh ginger root
2 garlic cloves, crushed
1 large shallot, finely chopped
1 red bell pepper, deseeded and cut into thin strips
1 t chili powder
1 t ground cumin
1 t ground coriander
1 c crushed tomatoes
1 c water
1 1/2 c baby spinach leaves
1 can chilckpeas, drained
salt

Heat oil in large pan. Add the ginger and garlic and stir fry for 30 seconds over medium heat. Add the shallot and red bell pepper; stir and cook for 5-6 minutes until slightly softened. Stir in chili powder, ground cumin, ground coriander, and tomatoes. Stir fry for 2-3 minutes, then pour in the water, stir, and bring to a boil. Stir in the spinach and chickpeas and cook for 5-6 minutes until the spinach has just wilted.

Number of Servings: 4

Recipe submitted by SparkPeople user CORYPHELLA.