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Curried Spinach and Chickpea Stew (GF)

Ingredients and Prep:
1/2 teaspoon of garam masala
1/2 teaspoon of ground cumin
1/2 teaspoon of garlic powder
1 teaspoon of dried basil
1 tablespoon of cold-pressed sunflower oil.
1 tablespoon of mild curry paste OR tomato paste with curry powder.
1 bunch of fresh spinach. Remove the stems.
1 chopped onion
2 diced fresh tomatoes OR 1 packet or can of chopped tomatoes.
1 15-ounce can of chickpeas, also known as garbanzo beans. Drain and
rinse.
1 14.75-ounce can of creamed corn.
Dash of salt to add flavor.
Dash of ground black pepper to add flavor.

Cooking Directions:
Heat oil in a large skillet or wok over medium heat.
Sauté the onions until they take on a translucent appearance.
Stir in the curry paste and the creamed corn.
Cook for 5 minutes.
Stir as you mix in the garlic, spices, salt and pepper.
Add the garbanzo beans and tomatoes. Stir.
Add spinach and cover the skillet or wok.
Remove from the heat once the spinach is tender.
Stir in the basil.

Serving Instructions, Tips & Variations: Recipe serves 4.
Serve over rice.
Consider serving with diced cooked broccoli, cauliflower and potatoes.