Chickpeas and Spinach

1 can (19 oz) chickpeas,drained and rinsed
1 bunch spinach leaves, washed and chopped
1 tsp black mustard seeds
2 tbsp canola oil
1 tsp ginger, finely chopped
1 onion, finely chopped
2 teaspoons tomato paste
1 large tomato, finely chopped
1 green chili, finely chopped
Salt to taste

Directions:
Heat canola oil in a medium sized pan
over a medium to high heat.
Add the mustard seeds, cover
and cook until the seeds have
stopped popping - approx. 30 seconds.
Lower the heat and add the ginger,
stir-frying for about 30 seconds until light brown.
Add the onion and cook for 10 minutes
until onions are slightly caramelized and brown.
Then add chopped tomato, tomato paste, green chili and salt.
Finally toss in the chickpeas and coat with the sauce.
Add about 2 cups of water and bring the mixture to a boil.
The lower heat and add the spinach in two to three batches,
stirring until each batch has wilted.
Once all the spinach has been added
allow the curry to simmer
for 10-12 minutes on a medium low heat,
until the sauce has thickened.