Tamarind-Spiced Chickpea and Spinach Stew
A comforting, tangy stew simmered with chickpeas and fresh spinach in a rich tamarind broth, spiced with cumin and turmeric. This indian-inspired indian (vegetarian) ready in about 45 minutes pairs (15 oz) chickpeas, diced tomatoes, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 can (15 oz) chickpeas
- 1 cup diced tomatoes
- 2 cups vegetable broth
- 2 tbsp tamarind paste
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1/2 tsp red chili powder
- 1/4 cup, fresh spinach
- 2 tbsp olive oil
- to taste salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until golden. Add 2 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1 minute until fragrant.
- Step 2: Stir in 1 tsp cumin seeds, 1 tsp turmeric, and 1/2 tsp red chili powder, cooking for 30 seconds until aromatic.
- Step 3: Add 1 can drained chickpeas, 1 cup diced tomatoes, 2 cups vegetable broth, and 2 tbsp tamarind paste. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
- Step 4: Stir in 1/4 cup fresh spinach until wilted and fully incorporated, about 2 minutes. Season with salt to taste and serve hot.
Frequently asked questions
How long does Tamarind-Spiced Chickpea and Spinach Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Tamarind-Spiced Chickpea and Spinach Stew?
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 (15 oz) chickpeas from drying out.
Can I substitute ingredients in Tamarind-Spiced Chickpea and Spinach Stew?
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 Tamarind-Spiced Chickpea and Spinach Stew 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 Tamarind-Spiced Chickpea and Spinach Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely delicious. I added extra spinach and it was a hit at my dinner party. The whole house smelled amazing.
- ★★★★★
Loved it! Perfect for a cold evening. The chickpeas are so creamy and the tamarind is a great twist.
- ★★★★★
So easy to make and so flavorful! I made it for my parents and they were amazed. The spinach wilts just right.
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