Chickpea Spinach Stew

ONE
1 onion, chopped
3 cloves garlic, pressed or minced
2 carrots, chopped
1 tsp olive oil

TWO
2 cups dry chickpeas
5 cups water or vegetable broth
salt, to taste
pepper, to taste

THREE
1 large bag frozen spinach

In a large pot, sauté the ingredients in ONE. Add the ingredients in TWO, bring to a boil, and cook over low heat, covered, for about 1 hour, adding more water or broth, as necessary (if using a pressure cooker, cook for 12 minutes then turn off heat and let stand until cool enough to open). Add the spinach and cook for about 5 more minutes or until wilted.