Chickpea and Spinach Curry

I found this super easy recipe in Real Simple magazine -- and have made it a couple times since. It's fast and simple to make, with many of the needed ingredients typically available in your kitchen (chickpeas, onion, frozen spinach, etc). I really appreciate go-to meals that you can make fresh, but that don't need a ton of work or prep ahead of time during the week.

Cooking the onion, garlic and ginger before adding the curry powder.

This is easily ready in 30 minutes, if the spinach is thawed. To defrost it quickly, I usually pop it in the microwave, and nuke it for 1 minute to 30 second increments to get it to soften without cooking it completely.

Mixing in the chickpeas, spinach and water before simmering.

Yogurt, cilantro and cucumber mixture.

They had me at "Greek yogurt." This topping mixture came out similar to tzatziki or raita.

Tossed a little warm pita in there, and we're good to go!

I agree with the commentator on the recipe -- it wasn't particularly spicy, so you can add more curry powder or top with Sriracha sauce (which is what we usually do when it comes to adding spice at the end). You can do this to taste at the very end, especially if you have people with different tolerance for spice levels.