Tamarind-Spiced Chickpeas and Greens

Ingredients
(serves 6)
2 tablespoons expeller-pressed safflower oil
1 medium yellow onion, finely chopped
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
pinch of cayenne
1 (14.5 ounce) can diced tomatoes (abt 4 medium diced fresh tomatoes)
1/3 cup water
1 teaspoon evaporated cane juice sugar
1 teaspoon tamarind concentrate
2 (15 ounce) cans chickpeas, drained (3 cups cooked)
1 (6 ounce) package pre-washed baby spinach (about 6 cups)or substitute with swiss chard
1/4 teaspoon sea salt
pepper, to taste

Directions
Heat oil in large skillet over medium heat. Add onion and sauté until softened and golden brown, about 7 minutes. 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 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.