Quick Chicks

Makes 4 servings

Ingredients
1 Tbsp olive oil
½ medium onion, chopped
2 garlic cloves, minced
1 tsp curry powder
½ medium yellow bell pepper
28 oz. diced tomatoes, canned
16 oz. chickpeas, canned, rinsed and drained
½ cup chopped pineapple, fresh or canned
2 cups thinly sliced fresh spinach
1 cup mashed avocado (optional)

Preparation
1. Heat the oil in a large nonstick skillet over medium heat. Add the onion, garlic, and curry powder. Cook, stirring occasionally, for about 3 minutes or until onion starts to soften.
2. Add the bell pepper, tomatoes, chickpeas, and pineapple. Reduce the heat to medium-low and simmer for 10 to 15 minutes or until heated through. Stir in the spinach during the last 5 minutes of cooking. Divide evenly onto 4 plates, top with 1/4 cup of avocado (optional) per serving. Serve with cooked rice.