Garbanzo Spinach Wraps

Green Smoothie Girl's 12 Step to Whole Foods pg 129

1 pkg. sprouted whole-wheat tortillas or 8 homemade whole-wheat flax tortillas (I used corn tortillas instead)

2 Tbsp. coconut oil

1 yellow onion, finely chopped

1 tsp. ground cumin

11/2 tsp. ground coriander

1/2 tsp. cayenne (These were a little hot for me so next time I'd try only 1/4 tsp. cayenne)

1 (14.5 oz.) can diced tomatoes, with juice

1 tsp. agave

1 Tbsp. tamarind concentrate (I got mine at the Indian store)

2 (15 oz.) cans garbanzo beans (chickpeas), drained

1 10-oz. package prewashed baby spinach

1/4 tsp. sea salt

freshly ground pepper, to taste

Heat the oil in a large skillet over medium heat. Add the onion and sauté until softened and golden brown. (Takes about 10 minutes) Add the cumin, coriander, and cayenne to the skillet and stir well. Add the diced tomatoes with their juice, agave, and tamarind concentrate. Stir to mix well. Add the chickpeas and bring the mixture to a gentle boil. (There is almost no liquid so I don’t know how you’re supposed to bring it to a boil so I added a little water so it could simmer the 10 min.) Reduce the heat and simmer uncovered for 10 minutes. Stir in the spinach and simmer until wilted. Season with salt and pepper. Serve hot, folded into warm tortillas

When I got home that night there was a little of the garbanzos still in the dish so I made half a taco with them and there was a lime on the counter so I squeezed a little juice on the taco and it went from good to great. I highly recommend it. Enjoy!!

Submitted by Elizabeth Champion

August Potluck