1 tbsp extra virgin olive oil
½ tsp nigella seeds
1½ tsp fennel seeds ( or anise seeds)
1 medium onion ( chopped )
400 g can chopped tomatoes
3 green chillies, seeded and cut into quarter lengths
2-3 tsp monk fruit sugar ( or stevia, truvia, etc. )
1 tsp paprika
1 tsp turmeric
410 g can chickpeas, drained and rinsed
1 tbsp tamarind paste
1 tbsp chopped fresh coriander
half a 250g/9oz bag of organic baby spinach leaves
Serving suggestion: natural yogurt and chapatis
1. Heat the oil in a saucepan. Fry the nigella and fennel seeds for about 10 second. Add the onion and cook gently for 8-10 minutes until golden.
2. Mix in the tomatoes, chillies, sugar ( Monk fruit ), paprika, turmeric and chickpeas. Bring to a boil, then simmer for 10 minutes.
3. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they’ve just wilted. Serve with yogurt and chapatis.