NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Chickpeas

1/2 cup cooked Red Lentils

1/4 cup cubed Firm Tofu

1/4 cup Light Coconut Milk

1 cup Diced Tomatoes

1 cup Baby Spinach

1/2 small Yellow Onion

2 cloves Garlic

1/2 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Turmeric

1/2 tsp Crushed Red Pepper Flakes

Salt & Pepper to taste

PREPARATION

• 1

  Heat the olive oil in a medium saucepan over medium heat.

• 2

  Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

• 3

  Stir in the minced garlic and cook for another minute until fragrant.

• 4

  Add the ground cumin, smoked paprika, turmeric, and crushed red pepper flakes. Stir for 30 seconds to bloom the spices.

• 5

  Pour in the diced tomatoes and light coconut milk, stirring well to combine.

• 6

  Add the cooked chickpeas and red lentils. Bring the mixture to a simmer and let it cook for about 8-10 minutes so the flavors meld.

• 7

  Gently fold in the cubed tofu and baby spinach, allowing the spinach to wilt.

• 8

  Season the stew with salt and pepper to taste.

• 9

  Allow the stew to simmer for an additional 2 minutes before removing from heat.

• 10

  Serve warm and enjoy this comforting, protein-rich stew.