Thai Green Curry Chickpeas with Spinach

In a large saucepan cook onion, bell pepper, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in coconut milk, curry paste, and, if desired, crushed red pepper. Bring to boiling; add garbanzo beans. Return to boiling; stir in spinach and cilantro just until spinach has wilted. Serve over rice. Top with desired garnishes.