Mesopotamian-Inspired Chickpea and Spinach Stew with Tamarind

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty stew combining chickpeas, fresh spinach, and a tangy tamarind broth, seasoned with cumin and garlic for a rich and comforting dish. This Middle Eastern soup recipe (vegetarian), ready in about 35 minutes, pairs cooked chickpeas, fresh spinach, and olive oil for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Middle Eastern cuisine 220 cal/serving

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Ingredients

2 cups cooked chickpeas
5 cups fresh spinach, roughly chopped
3 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 tsp ground cumin
2 tbsp tomato paste
1 tbsp tamarind paste
3 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5-6 minutes until translucent.
Step 2: Stir in 4 minced garlic cloves and 2 tsp ground cumin, cooking for 1 minute until fragrant.
Step 3: Add 2 tbsp tomato paste and 1 tbsp tamarind paste, stirring constantly for 2 minutes to deepen the flavors.
Step 4: Pour in 3 cups vegetable broth and bring to a simmer. Add 2 cups cooked chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes to allow flavors to meld.
Step 5: Add 5 cups roughly chopped fresh spinach and cook for 3-4 minutes until spinach wilts and the stew thickens slightly.
Step 6: Serve hot with lemon wedges for squeezing over the stew to add brightness.