Stewed Gujarati Spiced Chickpeas with Tamarind
A tangy and mildly spiced chickpea stew simmered with tamarind and traditional Gujarati spices, perfect for a hearty vegetarian meal. This indian-inspired vegetarian (vegetarian, gluten free) ready in about 30 minutes pairs cooked chickpeas, tamarind paste, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked chickpeas
- 2 tbsp tamarind paste
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1 tbsp jaggery or brown sugar
- 1 tsp salt
- 1 cup water
- 2 tbsp chopped fresh cilantro leaves
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat until shimmering. Add 1 tsp mustard seeds and 1 tsp cumin seeds, cooking for 1 minute until they start to pop.
- Step 2: Add 1/4 tsp asafoetida, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp coriander powder. Sauté for 30 seconds until fragrant.
- Step 3: Stir in 2 cups cooked chickpeas and 1 cup water, bring to a simmer. Add 2 tbsp tamarind paste, 1 tbsp jaggery or brown sugar, and 1 tsp salt. Simmer gently for 15 minutes until the sauce thickens slightly and coats the chickpeas.
- Step 4: Taste and adjust salt or jaggery as needed. Remove from heat and garnish with 2 tbsp chopped fresh cilantro leaves before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Gujarati Spiced Chickpeas with Tamarind take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stewed Gujarati Spiced Chickpeas with Tamarind?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chickpeas from drying out.
Can I substitute ingredients in Stewed Gujarati Spiced Chickpeas with Tamarind?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stewed Gujarati Spiced Chickpeas with Tamarind for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stewed Gujarati Spiced Chickpeas with Tamarind vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
