Quick and easy recipe with left over garbanzo beans and fresh spinach?

What can I easily put together for dinner tonight using what I have: about a cup and a half of garbanzo beans and a bag of fresh spinach? I will stop at the market if need be. Thanks for any ideas!

PS, vegertarian dishes only please.

Ooh, this is one of my favorite dishes!

Boil 1 cup of orzo. Chop up half the bag of spinach and toss in a bowl with the garbanzos. Add some toasted pine nuts and chopped green onion. Really, you can add whatever else you have or that sounds good. Dump the drained pasta in and toss, it'll wilt the spinach a bit. Then toss with a lemon vinaigrette, and top with crumbled feta.

Juice of 2 lemons
Zest of one of the lemons
1/3 cup olive oil
Big spoonful of minced garlic
Kosher salt
Fresh ground 4 peppercorn pepper
Big pinch of dried oregano
--Shake or whisk it up

there's some nice recipes right here:
http://www.tastefulcooking.com

I have made a nice greens salad with beans before. Grab some carrots, tomatoes, cucumbers, etc.

I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.

Chickpea & Spinach Curry

1 - 12oz can whole tomatoes in juice
3 tbsp vegetable oil
2 tsp mustard seeds
1 large onion, diced
4 cloves garlic, minced
2 tbsp fresh ginger, minced
3 tsp curry powder
2 tsp ground cumin
1 tsp ground coriander
1/8 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp asafoetida (optional, also sold as hing powder)
3 cardamom pods
1 tsp salt
10 c fresh spinach, rinsed and chopped
4 c chickpeas (just use what you've got, it won't make a difference really)

Prep tomatoes by removing them from the can one at a time, squeezing out the juice and reserving it, and tearing the tomatoes into bite-sized pieces.
Preheat a medium saucepan over moderate heat. Pour in the oil and then the mustard seeds. Let the seeds pop for about a minute (you will want to cover the pot so the seeds don't hop right out.) Then add onion, turn up the heat to med-high and saute for 7-10 minutes. Add garlic and ginger and saute for 2 more minutes. Add spices, salt and 1/4 c of the reserved tomato juice and saute for another minute or so. Add tomato pieces and heat through. Add spinach by the handful, mixing each addition until wilted. When all the spinach has wilted the mixture should be liquid-y; you can add more tomato juice if it's not. Add the chickpeas, lower the heat, cover and simmer for 10 minutes. Taste, adust seasonings if needed and simmer uncovered for another 0 minutes until a stew-like consistency is reached. Serve over basmati rice.

Here's some interesting spinach and chickpea dishes:

Spicy Chickpea and Spinach Dish
http://www.recipezaar.com/267947

Spinach and Chickpea Curry
http://www.recipezaar.com/206705

Spicy Cinnamon Potato Goulash
http://www.recipezaar.com/268765