Tamarind Spiced Chickpeas and Spinach
Delight your taste buds with this vibrant Tamarind Spiced Chickpeas and Spinach recipe, a perfect blend of bold flavors and wholesome ingredients. Tender chickpeas are simmered in a tangy tamarind sauce infused with fragrant spices like cumin, coriander, smoked paprika, and turmeric, creating a rich, layered taste. Fresh spinach is folded in for a hearty, nutrient-packed finish, while a squeeze of lemon juice and a sprinkle of cilantro elevate the dish with bright, zesty notes. Ready in just 40 minutes, this vegan, gluten-free recipe makes a versatile meal—serve it over fluffy rice, with warm flatbread, or enjoy it on its own. Perfect for quick weeknight dinners or plant-based meal prep, this dish is a true celebration of flavor and simplicity.
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Recipe Information
Ingredients
- 2 cups cooked chickpeas (canned or freshly cooked)
- 4 cups fresh spinach
- 1 medium, finely diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 tablespoons tamarind paste
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili flakes
- 2 tablespoons coconut oil (or any cooking oil)
- 1 teaspoon sugar
- 1 teaspoon, or to taste salt
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
Heat a large skillet or saucepan over medium heat and add the coconut oil.
Once the oil is hot, add the finely diced onion and saute for 3–4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the ground cumin, ground coriander, smoked paprika, turmeric powder, and red chili flakes. Stir for 30 seconds to bloom the spices.
Mix in the tamarind paste, water, and sugar. Stir until the tamarind paste is fully dissolved and the mixture begins to simmer.
Add the cooked chickpeas to the skillet, stirring to coat them evenly in the tamarind sauce. Let them cook for 5–7 minutes, allowing the flavors to meld.
Gradually add the fresh spinach in batches, stirring until wilted before adding the next batch. This should take about 3–4 minutes.
Season the dish with salt to taste and stir in the lemon juice for brightness.
Remove from heat, garnish with chopped fresh cilantro, and serve warm with rice, flatbread, or as a standalone dish.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 51.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2003 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
