Tamarind Chick Peas

1 tbsp extra virgin olive oil

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.