Mesopotamian-Inspired Chickpea and Spinach Stew with Tamarind

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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-inspired soups (vegetarian) ready in about 35 minutes pairs cooked chickpeas, roughly chopped fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 cups cooked chickpeas
• 5 cups, roughly chopped fresh spinach
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 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

Instructions

1. 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.
2. Step 2: Stir in 4 minced garlic cloves and 2 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp tomato paste and 1 tbsp tamarind paste, stirring constantly for 2 minutes to deepen the flavors.
4. 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.
5. Step 5: Add 5 cups roughly chopped fresh spinach and cook for 3-4 minutes until spinach wilts and the stew thickens slightly.
6. Step 6: Serve hot with lemon wedges for squeezing over the stew to add brightness.