Curried Chick Peas with Pumpkin and Spinach

Ingredients:
1 Tablespoon Canola, Vegetable or Mild Olive Oil1 Medium Onion - finely diced or minced1 Medium Carrot - finely grated/shredded3 Garlic Cloves - finely minced2 Tablespoons Curry Powder - hot or mild, use more or less to taste1- 16 ounce can Chick Peas/Garbanzo/Ceci Beans - drained and rinsed1 & 1/2 Cups Cold Water1 Cup Pumpkin Puree1 Cup Frozen Chopped SpinachSalt and Freshly Ground Black Pepper - to taste1/4 Cup Toasted Pumpkin Seeds - for garnish (optional)
Directions:
Heat the oil in a 3 or 4 quart sauce pot over medium-high heat until the oil begins to shimmer.Saute the onions until the begin to turn translucent, about 3 minutes. Add the grated carrots to the onions and saute until the carrots begin to release their juices and the onions are beginning to turn golden, about another 3-5 minutes.Add in the garlic and curry powder and saute for another 30 seconds.Next, stir in the chick peas, water and pumpkin puree, stirring to incorporate. Season lightly with a pinch of salt and pepper.Reduce heat to medium-low and bring the mixture to a simmer; cook for 10 minutes.Add in the frozen chopped spinach, stir to combine and cook for another 10 minutes. Season to taste with additional salt, pepper and/or toasted curry powder. Garnish with toasted pumpkin seeds if desired. Serve over couscous or a whole grain brown rice.