Creamy Coconut-Spiced Chickpea and Spinach

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

Creamy Coconut-Spiced Chickpea and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chickpea and Spinach

Savor a warm, aromatic blend of chickpeas, spinach, and tofu simmered in a luscious light coconut milk infused with a medley of spices. This dish delivers a comforting yet vibrant flavor profile with a creamy texture, accented by caramelized onions and garlic, and finished with a sprinkle of fresh cilantro.

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NUTRITION

599kcal
Protein
31.9g
Fat
19.5g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas

2 cups Spinach

1/2 cup Light Coconut Milk

125 grams Firm Tofu

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

1/4 tsp Ground Cumin

1/4 tsp Turmeric Powder

1/4 tsp Ground Coriander

Salt & Pepper to taste

1 tbsp Cilantro for garnish

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add chopped onion and minced garlic; sauté until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in ground cumin, turmeric, and coriander, allowing the spices to bloom for 30 seconds.

  • 4

    Add the chickpeas and gently mash a few to create a creamy consistency while leaving some whole for texture.

  • 5

    Pour in the light coconut milk and add the cubed firm tofu. Stir gently to combine.

  • 6

    Fold in the fresh spinach and let it wilt into the mixture. Season with salt and pepper to taste.

  • 7

    Simmer on low heat for 5-7 minutes, allowing flavors to meld and the sauce to thicken slightly.

  • 8

    Garnish with chopped cilantro before serving.

Creamy Coconut-Spiced Chickpea and Spinach

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

Creamy Coconut-Spiced Chickpea and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chickpea and Spinach

Savor a warm, aromatic blend of chickpeas, spinach, and tofu simmered in a luscious light coconut milk infused with a medley of spices. This dish delivers a comforting yet vibrant flavor profile with a creamy texture, accented by caramelized onions and garlic, and finished with a sprinkle of fresh cilantro.

NUTRITION

599kcal
Protein
31.9g
Fat
19.5g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas

2 cups Spinach

1/2 cup Light Coconut Milk

125 grams Firm Tofu

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

1/4 tsp Ground Cumin

1/4 tsp Turmeric Powder

1/4 tsp Ground Coriander

Salt & Pepper to taste

1 tbsp Cilantro for garnish

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add chopped onion and minced garlic; sauté until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in ground cumin, turmeric, and coriander, allowing the spices to bloom for 30 seconds.

  • 4

    Add the chickpeas and gently mash a few to create a creamy consistency while leaving some whole for texture.

  • 5

    Pour in the light coconut milk and add the cubed firm tofu. Stir gently to combine.

  • 6

    Fold in the fresh spinach and let it wilt into the mixture. Season with salt and pepper to taste.

  • 7

    Simmer on low heat for 5-7 minutes, allowing flavors to meld and the sauce to thicken slightly.

  • 8

    Garnish with chopped cilantro before serving.