Cumin, coriander and cayenne combine with tamarind concentrate to add some fun to canned chickpeas and tomatoes. Traditionally, tamarind offers a pleasant sourness to pad thai, dipping sauces and curries. Serve this dish over basmati rice with whole wheat or corn tortillas.
1 (14.5-ounce) can diced tomatoes, with their liquid
1 teaspoon sugar
1 teaspoon tamarind concentrate
2 (15-ounce) cans garbanzo beans, drained and rinsed
1 (6-ounce) package baby spinach
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Heat oil in large skillet over medium heat. Add onion and cook, stirring frequently, until softened and golden brown, about 9 minutes. Add cumin, coriander and cayenne to skillet and stir to coat onions with spices. Cook for 1 minute, then add diced tomatoes, 1/3 cup 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 and cook just until wilted. Season with salt and pepper, then spoon into bowls and serve.
Per Serving:250 calories (60 from fat), 6g total fat, 0.5g saturated fat, 690mg sodium, 40g carbohydrates, (9 g dietary fiber, 3g sugar), 9g protein.
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