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Chickpea-Spinach Curry With Cucumber-Yogurt Sauce

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2 tablespoons vegetable oil

1 large onion, chopped

4 cloves garlic, chopped

1 tablespoon chopped fresh ginger

2 tablespoons curry powder

2 15.5-ounce cans chickpeas, rinsed

1 10-ounce package frozen chopped spinach, thawed

kosher salt and black pepper

1 cup plain low-fat Greek yogurt

1 cucumber—peeled, seeded, and chopped

1/4 cup chopped fresh cilantro

naan bread, for serving

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