Tamarind-Spiced Chickpeas And Spinach - cooking recipe

Ingredients

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) package pre-washed Baby Spinach (about 6 cups)
1/4 teaspoon sea salt
pepper, to taste

Preparation

Heat oil spray in large non-stick skillet over medium heat.
Add onion and saute 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.