The Pantry Challenge

The chickpea recipe in my last post (almost) qualifies for Kathryn Elliott's pantry challenge over at Limes & Lycopene! Here it is more formally, with two quick modifications to meet the only-one-spice and frozen-veggie requirements:

Ingredients
1 10-oz package frozen whole-leaf or chopped spinach, thawed
1 14.5-oz can garbanzos (chickpeas)
1 small onion, halved and thinly sliced
1 tablespoon olive oil
2 teaspoons cumin

Saute onion in olive oil for 5 minutes. Add cumin and drained & rinsed garbanzos and saute for a few minutes more. Add spinach and cook on medium heat, stirring, until the mixture is hot. Serve over rice.