Tamarind-Spiced Chickpeas and Spinach

Ingredients:

2 Tbsp. safflower oil
1 medium yellow onion, finely chopped
1 tsp. ground cumin
1/2 tsp. ground coriander
pinch of cayenne
1 (14 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
1/4 tsp. sea salt
pepper, to taste

Instructions:

Heat the oil in large skillet over medium heat and add the onion. Saute until the onion softens and turns golden brown, about 7 minutes. Add the cumin, coriander and cayenne to the skillet and stir to coat the onion with the spices. Cook for one minute, then add the diced tomatoes, with their juice, water, sugar and tamarind concentrate. Stir to mix well, then add the chickpeas and bring the mixture to a gentle boil. Reduce heat and simmer the ingredients over medium-low heat, uncovered, for 10 minutes, then stir in spinach until it wilts. Season with salt and pepper to taste.

Recipe from the Whole Foods Market.