Creamy Coconut Chickpea Stew

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

Creamy Coconut Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Stew

A warm, comforting stew featuring hearty chickpeas, tender tofu, and a velvety coconut broth enriched with fresh spinach, tomatoes, and aromatic spices. This vibrant dish delivers a balanced blend of creamy and savory notes, perfect for a nourishing meal any time of day.

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NUTRITION

522kcal
Protein
32.5g
Fat
16.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

6 oz extra firm tofu, cubed

1/4 cup light coconut milk

1 cup fresh spinach

1/2 cup diced tomatoes

1/4 medium yellow onion, chopped

1 clove garlic, minced

1 tsp fresh ginger, grated

1/2 cup vegetable broth

1 tsp ground cumin

1 tsp ground turmeric

Salt and pepper to taste

2 tbsp fresh cilantro, chopped

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PREPARATION

  • 1

    Drain and rinse the chickpeas; if using tofu, press and cube it.

  • 2

    In a medium pot, heat a small amount of water or vegetable broth over medium heat. Sauté the chopped onion, garlic, and grated ginger until fragrant and slightly softened.

  • 3

    Add the ground cumin and turmeric; stir to coat the aromatics.

  • 4

    Pour in the vegetable broth and light coconut milk, then add the chickpeas and cubed tofu.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes so the flavors meld together.

  • 6

    Stir in the diced tomatoes and spinach, letting the spinach wilt into the stew. Adjust salt and pepper to taste.

  • 7

    Remove from heat and garnish with fresh cilantro. Serve warm and enjoy.

Creamy Coconut Chickpea Stew

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

Creamy Coconut Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Stew

A warm, comforting stew featuring hearty chickpeas, tender tofu, and a velvety coconut broth enriched with fresh spinach, tomatoes, and aromatic spices. This vibrant dish delivers a balanced blend of creamy and savory notes, perfect for a nourishing meal any time of day.

NUTRITION

522kcal
Protein
32.5g
Fat
16.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

6 oz extra firm tofu, cubed

1/4 cup light coconut milk

1 cup fresh spinach

1/2 cup diced tomatoes

1/4 medium yellow onion, chopped

1 clove garlic, minced

1 tsp fresh ginger, grated

1/2 cup vegetable broth

1 tsp ground cumin

1 tsp ground turmeric

Salt and pepper to taste

2 tbsp fresh cilantro, chopped

PREPARATION

  • 1

    Drain and rinse the chickpeas; if using tofu, press and cube it.

  • 2

    In a medium pot, heat a small amount of water or vegetable broth over medium heat. Sauté the chopped onion, garlic, and grated ginger until fragrant and slightly softened.

  • 3

    Add the ground cumin and turmeric; stir to coat the aromatics.

  • 4

    Pour in the vegetable broth and light coconut milk, then add the chickpeas and cubed tofu.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes so the flavors meld together.

  • 6

    Stir in the diced tomatoes and spinach, letting the spinach wilt into the stew. Adjust salt and pepper to taste.

  • 7

    Remove from heat and garnish with fresh cilantro. Serve warm and enjoy.