Brunch leftovers for dinner

I hosted a large brunch on Sunday, leaving me with a refrigerator full of leftover ingredients for spinach salad and fruit salad. Here’s what I came up with in my attempt to cook dinner without buying more groceries:

Garbanzos with Spinach
Variations on garbanzos with spinach are among my favorite foods. Tonight I sliced a small onion into thin half-moons, then sautéed it in a couple of tablespoons of olive oil over medium heat. After three or four minutes I added one drained can of garbanzos and about two teaspoons of cumin and a quarter teaspoon of cinnamon and cooked, stirring, for a couple of minutes. As I continued to stir the garbanzo mixture occasionally, I steamed about 10 oz of baby spinach until it was bright green and slightly wilted (using the steamer basket on top of my rice cooker, as I also had a pot of brown rice on). I added the spinach to the garbanzo mixture and stirred, then served over brown rice.

Fruit soup
I peeled, seeded, and roughly chopped a medium-sized cantaloupe and a 3- or 4-pound section of seedless watermelon, then pureed the fruit in the blender along with a tablespoon or so each of balsamic vinegar and lemon juice. Simple and delicious.