Tamarind-Spiced Chickpeas and Spinach

Dairy-Free, Gluten-Free, Vegan

Cumin, coriander and cayenne combine with tamarind concentrate to bring some spice to canned chickpeas and tomatoes. Tamarind paste is a wonderful specialty item for your pantry. It keeps well and can be used to add pizzazz to marinades, sauces and tofu or bean dishes. The pulp of the fruit that grows on the tamarind tree is used as a flavoring agent for sauces in Thai and Indian cooking and is a common ingredient in Mexican confections. It adds a pleasantly sour taste to pad thai, dipping sauces and curries. Serve this dish over basmati rice and, for added fun, scoop up bite-size portions using white, whole wheat or corn tortillas.

Serves 6

2 TB expeller-pressed safflower oil
1 medium yellow onion, finely chopped
1 tsp ground cumin
11/2 tsp ground coriander
pinch of cayenne
1 (14.5 oz) can diced tomatoes
1/3 cup water
1 tsp evaporated cane juice sugar
1 tsp tamarind concentrate
2 (15 oz) cans chickpeas, drained
1 (6 oz) package pre-washed baby spinach (about 6 cups)
1/4 tsp sea salt
pepper, to taste

Heat oil in large skillet over medium heat. Add onion and sauté until softened and golden brown, about 7 minutes. 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 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.