Chickpea Curry with Rice

I do love a good curry. This one comes together with very little effort.

Mats
1c basmati or brown rice. You can get the "boil in a bag" kind if you want to make it really easy
1 Tbsp canola oil
1 onion, diced
1 1/2 tsp garam masala
2 cans chickpeas, drained
1 can diced tomatoes
12 oz fresh baby spinach
1/2c Greek yogurt
1/2 tsp salt
1/2c chopped fresh cilantro.

Cook the rice, set aside.

Heat the oil in a large pan over medium-high heat. Add the diced onion and cook 5 minutes or until soft.

Add the garam masala, cook 30 seconds while stirring vigorously.

Add the chickpeas, tomatoes and baby spinach and stir, Cook about 2 minutes or until the spinach begins to wilt.

Remove from heat, stir in the yogurt and salt.

Serve over rice and sprinkle with cilantro.