Bengali Mustard Chickpeas with Spinach

I love any kind of beans, and I am always looking for new ways to cook them. This is a spicy way to serve chickpeas. This can be served as a side or an entree. I served it over couscous, but rice would work just as well.

Ingredients
1 Cup Dried Chickpeas, Soaked Overnight
1/2 Teaspoon of Mustard Seeds
1/2 Teaspoon of Cumin Seeds
1/2 Teaspoon of Fennel Seeds
1 Teaspoon of Turmeric
1 Teaspoon of Chili Powder
2 Tablespoons of Dried Mustard
8 Ounces of Baby Spinach

Directions
Place chickpeas in a pot with 3 cups of water, bring to a boil, reduce heat, and slightly cover; cook until chickpeas are tender, about 30 minutes; drain the chickpeas
Heat olive oil in a skillet and add the mustard, cumin, and fennel seeds; cook for a minute
Stir in remaining spices
Add the chickpeas and spinach, stirring to coat the chickpeas in the spices; cook until the spinach wilts