Spiced Tamarind Chickpeas with Wilted Spinach
This delightful Spiced Tamarind Chickpeas with Wilted Spinach is a nutritious, low-fat dish packed with flavor, making it perfect for busy weeknight dinners. Inspired by the balance of spices, tangy tamarind, and nutritious chickpeas, this recipe offers a satisfying meal that pairs beautifully with brown rice or whole grains. The sweet and savory notes from the sautéed onion and spices create a rich base, while the vibrant spinach adds freshness and color to your plate. Wholesome and hearty, this dish is both comforting and nourishing, making it a favorite for vegans and busy families alike.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Olive oil flavored cooking spray
as needed (for sautéing)
Yellow onion
1 medium (finely chopped)
Ground cumin
1 teaspoon (none)
Ground coriander
1 1/2 teaspoons (none)
Cayenne pepper
1 pinch (none)
Diced tomatoes
1 (14 1/2 ounce) can (none)
Water
1/3 cup (none)
Evaporated cane juice sugar
1 teaspoon (none)
Tamarind paste
1 teaspoon (none)
Red pepper flakes
to taste (none)
Chickpeas
2 (15 ounce) cans (drained)
Baby spinach
1 (6 ounce) package (pre-washed)
Sea salt
1/4 teaspoon (to taste)
Pepper
to taste (none)
Instructions
1
In a large non-stick skillet, heat the olive oil flavored cooking spray over medium heat.
2
Add the finely chopped onion and sauté for about 7 minutes, or until softened and golden brown. If the onions start to burn, add small amounts of water to keep them moist.
3
Once the onions are golden, stir in the ground cumin, ground coriander, and cayenne, ensuring that the spices coat the onions evenly. Cook for an additional minute to release their flavors.
4
Next, add the diced tomatoes with their juice, water, evaporated cane juice sugar, red pepper flakes, and the tamarind paste to the skillet. Mix well to combine all the ingredients.
5
Incorporate the drained chickpeas into the mixture and bring everything to a gentle boil. Once boiling, reduce the heat to medium-low and allow it to simmer uncovered for 10 minutes, stirring occasionally.
6
Finally, add the pre-washed baby spinach to the skillet, stirring until just wilted. Season with sea salt and pepper to taste, adjusting the flavors as desired.
7
Serve the spiced chickpeas and spinach warm over a bed of brown rice or your favorite whole grain for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Tamarind Chickpeas with Wilted Spinach?
It is a nutritious, low-fat vegan dish featuring chickpeas cooked with tangy tamarind, aromatic spices, and fresh spinach, typically served over grains.
Is this recipe vegan-friendly?
Yes, the recipe uses entirely plant-based ingredients including chickpeas, vegetables, and tamarind paste.
How long does it take to cook the onions?
The finely chopped onions should be saut ed for about 7 minutes until they are softened and golden brown.
What spices are used in this chickpea dish?
The recipe calls for ground cumin, ground coriander, cayenne pepper, and red pepper flakes.
What can I do if the onions start to burn while saut eing?
You can add small amounts of water to the pan to keep the onions moist and prevent them from burning.
What is the role of tamarind paste in this recipe?
Tamarind paste provides a unique tangy and slightly sweet flavor profile that balances the earthy spices and chickpeas.
Can I substitute the baby spinach?
Yes, you can use other leafy greens like kale or Swiss chard, though they may require a few extra minutes to wilt compared to baby spinach.
Do I need to drain the canned tomatoes?
No, you should use the diced tomatoes along with their juice to add moisture and flavor to the sauce.
How long should the mixture simmer?
After adding the chickpeas and liquids, let the mixture simmer uncovered for about 10 minutes.
What should I serve with Spiced Tamarind Chickpeas?
It is best served warm over a bed of brown rice or your favorite whole grain.
Is this recipe considered low-fat?
Yes, by using olive oil flavored cooking spray instead of liquid oil, the fat content is kept very low.
Can I adjust the spiciness of the dish?
Absolutely. You can increase or decrease the cayenne pepper and red pepper flakes to suit your heat preference.
What is evaporated cane juice sugar?
It is a less-processed version of sugar that adds a hint of sweetness to balance the acidity of the tomatoes and tamarind.
How many cans of chickpeas are needed?
The recipe requires two 15-ounce cans of chickpeas, which should be drained before use.
Should the spinach be cooked thoroughly?
The spinach should only be stirred in at the very end until it is just wilted to maintain its color and freshness.
Is this dish suitable for meal prep?
Yes, this dish holds up well in the refrigerator and the flavors often deepen after sitting overnight.
What kind of salt is recommended?
Sea salt is recommended, starting with 1/4 teaspoon and adjusting to taste.
Can I use fresh chickpeas instead of canned?
Yes, but you must soak and boil them until tender before starting the recipe as instructed.
Is there a substitute for evaporated cane juice sugar?
You can use regular granulated sugar, brown sugar, or even a touch of maple syrup as a substitute.
What equipment is needed for this recipe?
A large non-stick skillet is the primary tool needed to ensure even cooking and prevent sticking.
Is this recipe gluten-free?
Yes, all the primary ingredients listed are naturally gluten-free.
How much water is added to the sauce?
One-third cup of water is added to the tomatoes and spices to create the simmering liquid.
Can I use frozen spinach?
Yes, but ensure you thaw it and squeeze out all excess moisture before adding it to the skillet.
What type of onion works best?
A medium yellow onion is recommended for its balanced sweet and savory flavor when saut ed.
How much coriander is in the dish?
The recipe calls for 1 1/2 teaspoons of ground coriander.
Can I add more vegetables?
Yes, diced bell peppers or carrots would be excellent additions during the onion saut stage.
What is the texture of the final dish?
The dish is hearty and chunky with a light, flavorful sauce coating the chickpeas and wilted spinach.
Do I need to peel the chickpeas?
No, peeling the chickpeas is not necessary for this rustic, quick-style meal.
What if I can't find tamarind paste?
You can approximate the flavor using a mixture of lime juice and a bit of extra sugar.
How many servings does this recipe provide?
While not specifically stated, two 15-ounce cans of chickpeas typically provide 4 to 6 servings.