Creamy Spiced Chickpeas with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spiced Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpeas with Roasted Vegetables

Enjoy a hearty bowl of creamy spiced chickpeas paired with tender roasted vegetables and savory tofu. This dish blends warm spices with the natural sweetness of roasted bell pepper, zucchini, and carrot, enhanced by a splash of light coconut milk for creaminess. A satisfying, balanced meal perfect for dinner or lunch.

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NUTRITION

636kcal
Protein
36.9g
Fat
18.3g
Carbs
85.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

150 grams extra-firm tofu

1/2 medium red bell pepper

1/2 medium zucchini

1/2 medium carrot

1/4 medium red onion

1/8 cup light coconut milk

1/2 teaspoon olive oil

1 garlic clove

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a bowl, toss the chopped red bell pepper, zucchini, carrot, and red onion with a drizzle of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, drain and rinse the chickpeas. In a pan, warm a small amount of olive oil and sauté a minced garlic clove until fragrant. Add the chickpeas, ground cumin, and smoked paprika, stirring to coat evenly.

  • 4

    Crumble the extra-firm tofu into the pan with the chickpeas. Pour in the light coconut milk and let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  • 5

    Once the vegetables are roasted, gently fold them into the spiced chickpea and tofu mixture. Taste and adjust salt and pepper as needed.

  • 6

    Serve warm, enjoying the creamy texture with bursts of roasted vegetable sweetness.

Creamy Spiced Chickpeas with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spiced Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpeas with Roasted Vegetables

Enjoy a hearty bowl of creamy spiced chickpeas paired with tender roasted vegetables and savory tofu. This dish blends warm spices with the natural sweetness of roasted bell pepper, zucchini, and carrot, enhanced by a splash of light coconut milk for creaminess. A satisfying, balanced meal perfect for dinner or lunch.

NUTRITION

636kcal
Protein
36.9g
Fat
18.3g
Carbs
85.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

150 grams extra-firm tofu

1/2 medium red bell pepper

1/2 medium zucchini

1/2 medium carrot

1/4 medium red onion

1/8 cup light coconut milk

1/2 teaspoon olive oil

1 garlic clove

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a bowl, toss the chopped red bell pepper, zucchini, carrot, and red onion with a drizzle of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, drain and rinse the chickpeas. In a pan, warm a small amount of olive oil and sauté a minced garlic clove until fragrant. Add the chickpeas, ground cumin, and smoked paprika, stirring to coat evenly.

  • 4

    Crumble the extra-firm tofu into the pan with the chickpeas. Pour in the light coconut milk and let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  • 5

    Once the vegetables are roasted, gently fold them into the spiced chickpea and tofu mixture. Taste and adjust salt and pepper as needed.

  • 6

    Serve warm, enjoying the creamy texture with bursts of roasted vegetable sweetness.