Chickpeas with Bacon

• 3 slices bacon
• 3 Tbs. olive oil
• 1 onion, diced
• 1 cup chickpeas, soaked overnight and cooked with stock, 2 cloves, 1 tsp. coriander seeds
• 3 garlic cloves minced
• 8 cups Baby Spinach, any tough stems discarded (optional)
• salt & freshly ground black pepper, to taste

 Cook chickpeas until they are tender. 

1. Cut bacon crosswise into 1/4-inch pieces and cook in a 12-inch heavy skillet over moderate heat until browned; leave bacon in skillet and spoon off all but 1 tablespoon fat.
2. Add 2 tablespoons olive oil, chickpeas, and red pepper flakes; saute over high heat, stirring occasionally, until chickpeas begin to brown (3-4 minutes).
3. Stir in spinach and garlic and saute', stirring, until spinach is wilted.
4. Season with salt and pepper and drizzle with remaining tablespoon oil.