Spicy Sauteed Chickpeas with Yogourt

2 tbsp vegetable oil
3 onions thinly sliced
2 cloves garlic, finely chopped
1 tbsp chopped fresh gingerroot
1 tbsp curry paste or curry powder
4 cups cooked chickpeas (2-19 ounce tins)
1/2 cup vegetable stock or water
4 ounce (125 g ) fresh baby spinach
salt and pepper to taste
1/2 cup yogourt cheese
Heat oil in a large skillet. Add onions; cook until very brown.  Reserve half theonions.  Add garlic and gingerroot to the onions in the pan and cook gently 1 to 2 minutes. Add curry  paste and cook 1 minute longer.
Add chickpeas and stock or water, and bring to a boil.  Cook gently 10 minutes.  Remove from heat and stir in spinach until just wilted.  Add salt and pepper to taste.  
Serve with yogourt spooned over the top of chickpeas and sprinkled with reserved onions. 

Yogourt cheese is easy to make with natural style yogourt.  Simply line a sieve with cheese cloth or paper towels, set over a bowl and spoon in yogourt.  Cover and allow to drain overnight in the refrigerator.  The liquid will drain off, leaving about half the original volume of yogourt. This can be done with low fat or regular yogourt.