Spinach Salad with Indian-Spiced Chickpeas, Apricots, and Onion

In a large skillet heat olive oil over medium heat. Add garlic; cook for 1 minute. Remove skillet from heat. Add garbanzo beans, lemon juice, brown sugar, cumin, garam masala, coriander, cinnamon, and cayenne pepper. Return skillet to heat. Bring mixture just to a simmer. Cover skillet and set aside.

In a large bowl combine spinach, apricots, and red onion. Add warm chickpea mixture; toss well to combine.

Divide salad among serving plates. If desired, garnish with broken pieces of Toasted Pappadams. Serve immediately.