This is from Moosewood Restaurant: New Classics and is quick to make, no exotic ingredients, just good food.
Instead of canned tomatoes, I used a pound of frozen ones, since that's what I had on hand. You can use white kidney beans (cannellini) instead of garbanzo. I used 1 can of garbanzos and one of black-eyed peas because I didn't have enough garbanzos. It tasted great!
1/4 tsp. crumbled saffron threads
1/4 very hot or boiling water
2 T. extra-virgin olive oil
4 garlic cloves, minced
1 C. chopped onions
1 minced fresh green chile (I used jalapeno)
1 14.5-oz. can tomatoes with juice
1/2 C. dry sherry
3 C. cooked chick peas (two 15-oz. cans, drained and rinsed)
10 oz. fresh spinach, rinsed, stemmed, and chopped
2-3 T. lemon juice
1/4 tsp. salt, or to taste
ground black pepper
In a small bowl, cover the saffron with the hot water; set aside.
In a 12-inch skillet, warm the oil over medium heat and then saute the garlic, onions, and chiles for 5 minutes or so. Crush the tomatoes into the skillet using your hands or break up the tomatoes in the skillet with a wooden spoon. Add the juice from the can, the sherry, and the saffron in its liquid.
Stir in the chickpeas and bring the mixture to a gentle boil. Arrange the spinach on top and reduce heat to a simmer. Cover and cook for about 5 minutes, maybe more, until the spinach is wilted but still bright green. Remove from heat, stir to mix in the spinach, add lemon juice, salt and pepper to taste, stir again, and there you are. Only 229 calories per 10-ounce serving!