Smoked Tamarind Chickpeas with Spiced Spinach

Name: Smoked Tamarind Chickpeas with Spiced Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Ingredients: 400 g canned chickpeas, drained and rinsed; 1 tbsp vegetable oil; 1 small onion, finely diced; 2 garlic cloves, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 2 tbsp tamarind paste; 100 ml water; 200 g fresh spinach, washed and roughly chopped; 1/2 tsp salt; Freshly ground black pepper, to taste; 1 tbsp lemon juice

Smoky pan-seared chickpeas combine with tangy tamarind and warm spices, tossed with quick-cooked spinach for a lively, budget-friendly meal.

Prep10 minCook15 minTotal25 minServes3Difficultyeasy

Method

How to make it

01
Heat the vegetable oil in a large skillet over medium heat until shimmering.
02
Add the diced onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
03
Stir in the minced garlic, smoked paprika, cumin, and cayenne pepper; cook for 30 seconds until fragrant.
04
Add the drained chickpeas to the skillet and toss to coat evenly with the spices and onions.
05
Mix the tamarind paste with 100 ml water in a small bowl until smooth, then pour it over the chickpeas.
06
Simmer the chickpeas in the tamarind sauce for 8 minutes, stirring occasionally, until the sauce thickens slightly and coats the chickpeas.
07
Add the chopped spinach to the skillet, sprinkle with salt and pepper, and stir until the spinach wilts, about 2 minutes.
08
Remove from heat and stir in the lemon juice. Adjust seasoning with additional salt or pepper if needed before serving.

From the editor

Cooking tips

Rinsing canned chickpeas removes excess sodium and prevents them from becoming mushy when cooked.
If you don’t have tamarind paste, substitute with 1 tbsp lemon juice plus 1 tsp brown sugar for a similar tangy-sweet balance.
Use smoked paprika to add a subtle smoky flavor without needing a grill or smoker.
Leftover chickpeas in tamarind sauce keep well refrigerated for up to 3 days and reheat gently on the stovetop with a splash of water.

Published July 21, 2026