Ingredients
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olive oil flavored cooking spray
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1 medium yellow onion, finely chopped
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1 teaspoon ground cumin
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1 1/2 teaspoons ground coriander
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1 pinch cayenne
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1 (14 1/2 ounce) can diced tomatoes
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1/3 cup water
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1 teaspoon evaporated cane juice sugar
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1 teaspoon tamarind paste
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red pepper flakes, to taste
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2 (15 ounce) cans chickpeas, drained
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1 (6 ounce) package pre-washed Baby Spinach (about 6 cups)
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1/4 teaspoon sea salt
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pepper, to taste
Instructions
- Heat oil spray in large non-stick skillet over medium heat.
- Add onion and sauté until softened and golden brown, about 7 minutes. Add small amounts of water as needed to keep onions from burning.
- Add cumin, coriander and cayenne to skillet and stir to coat onion with spices.
- Cook for one minute then add diced tomatoes, with their juice, water, sugar, red pepper flakes and tamarind concentrate. Stir to mix well.
- Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium-low heat, uncovered, for 10 minutes.
- Stir in spinach until wilted. Season with salt and pepper to taste.