Prep 10 mins
Cook 17 mins
Recipe adapted from the Whole Foods website. This is a simple and quick meal- great for weeknights. And it's low fat, too. Serve over brown rice or another whole grain.
- olive oil flavored cooking spray
- 1 medium yellow onion, finely chopped
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons ground coriander
- 1 pinch cayenne
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄3 cup water
- 1 teaspoon evaporated cane juice sugar
- 1 teaspoon tamarind paste
- red pepper flakes, to taste
- 2 (15 ounce) cans chickpeas, drained
- 1 (6 ounce) packagepre-washed Baby Spinach (about 6 cups)
- 1⁄4 teaspoon sea salt
- pepper, to taste
- 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.
I followed the recipe exactly and it was very bland. I was able to save it by adding additional ingredients, but as written, the recipe wasn't very good. There are much better chickpea recipes out there.
This was a good Sunday afternoon lunch. Simple and quick to prepare and full of good things. Served over brown rice. Surprisingly bland when reheated the next day. Eat it fresh!