Who says a meatless meal isn’t filling? Packed with fiber-rich vegetables and chickpeas, this fragrant stew satisfies. If you like, kick-up the spice by adding more jalapeño pepper. This double-batch recipe makes one meal for tonight and one to freeze for up to a month. Curried Chickpea Stew Active Time: 30 minutes Total Time: 55 minutes Serves 8 1 10-ounce package prewashed spinach or other sturdy greens 3 tablespoons water, divided 1 1/2 tablespoons canola oil 1 large onion, chopped 1 2-inch piece fresh ginger, peeled and minced 1/2 small jalapeño pepper, seeded and finely chopped 3 cloves garlic, minced 1 tablespoon curry powder 3 medium carrots, peeled and thinly sliced 1/2 medium head cauliflower, broken into bite-size florets (3 cups) 2 (15-ounce) cans low-sodium chickpeas, rinsed 2 (14-ounce) cans no-salt-added diced tomatoes, drained 1/2 cup fat-free half-and-half 1/3 cup light coconut milk Place spinach (or other greens) in a …