Chickpea Marsula-- A Mcdougall recipe

I love this ,but I will cut back on the Cayenne pepper next time (the amount of cayenne called for was super HOT). This is nice on rice. McDougall calls it Chana Marsala (June 09 newsletter) prep-20 min Cook --40min. Serves around 6

1 onion chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tab vegetable broth (I used water)
1 tabground coriander
2 tsp ground cumin
1 tsp turmeric
1/4 tsp cayenne pepper (Me cut back or better yet omit and use some mango chutney)
1 14.5 oz can diced Tomatoes
1 14.5 oz can garbanzo beans drained and rinsed
1 4oz can chopped green chilies (Me--use more like 2 ounces)
1 cup water
4 cups coarsed, chopped spinach
2-3 tab chopped fresh cilantro

Place onion, garlic, ginger in non-stick pot with broth (or water) --I used my iron skillet. Cook until onion slightly soft. Stir in spices. Cook 1 min, stirring. Add tomatoes, beans, chilies, water. Cook 20 minutes. Add Spinach cooking ten more minutes. Sprinkle with cilantra.