Get this recipe courtesy of FOX 2's Roop Raj.
Two cans of chick peas (Garbanzo beans)
one medium sized tomato
one medium to large onion
four hearty cloves of garlic
four cups of spinach leaves
Wash and drain two cans of garbanzo beans. Set aside.
Peel tomato and chop into diced cubes
Chop onion (medium fine)
Peel and chop garlic cloves
Coat saucepan with olive oil. Heat pan on low and on hot pan, sauté onions and garlic until translucent. Add four teaspoons of ground cumin, two teaspoons of onion powder, and salt to garlic and onion. Usually about 8 minutes or so. Increase heat to medium. Add garbanzo beans. Add coating of curry powder on top of beans until there is thin "peppered" appearance of curry on the surface of all the beans. Add one teaspoon of cayenne (more if you want!) Add tomatoes and salt them lightly. Add two generous tablespoons of tahini. Mix well until all of mixture is Coated. Add spinach, do NOT salt. Turn heat off and remove from stove top. Mix until spinach is wilted. Remove and put into serving dish. Add a few splashes of lemon juice.