Tamarind Chickpea Stew

Ingredients

• 400 g Chickpeas
• 120 g Spinach
• 1 pcs Onion
• 4 pcs Garlic
• 1.5 tbsp Tomato Paste
• 1.5 tbsp Tamarind Paste
• 1.5 tsp Ground Cumin
• 1 tsp Ground Coriander
• 0.5 tsp Turmeric
• 0.25 tsp Red Pepper Flakes
• 2 cups Vegetable Broth
• 2 tbsp Olive Oil
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 pcs Lemon
• 10 g Parsley

Method

1. Finely dice {onion}, mince {garlic}, and roughly chop {parsley}.
2. Heat {olive_oil} in a medium pot over medium heat. Add {onion} with a pinch of {kosher_salt} and sweat for several minutes, stirring often, until softened and lightly golden. Stir in {garlic}, then add {ground_cumin}, {ground_coriander}, {turmeric}, and {red_pepper_flakes}; bloom briefly until fragrant. Add {tomato_paste} and cook until it darkens slightly and smells sweet, building depth before the liquid goes in.
3. Stir {tamarind_paste} into the pot, then add {vegetable_broth} and {chickpeas}. Scrape up any fond, bring to a gentle boil over medium-high heat, then lower to a steady simmer. Season again with {kosher_salt} and {black_pepper}, and simmer until the broth tastes integrated and the chickpeas are fully warmed through.
4. Add {spinach} to the simmering stew in handfuls, stirring until wilted and silky. Squeeze in {lemon}, taste, and adjust with more {kosher_salt} if needed so the tamarind stays bright but balanced. Fold in most of the {parsley} for freshness.
5. Ladle the stew into warm bowls and scatter the remaining {parsley} over the top for a fresh, textural finish.