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.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.