Creamy Coconut Chickpea and Spinach Stew

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

Creamy Coconut Chickpea and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Stew

A comforting and aromatic stew that blends tender chickpeas, protein-packed tofu and lentils with fresh spinach and tomato in a silky, light coconut broth. Infused with fragrant garlic and spices, this dish delivers an inviting warmth and a well-balanced mix of flavors, perfect for a nourishing meal any time of day.

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NUTRITION

599kcal
Protein
37g
Fat
15.3g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

1/2 cup cooked lentils

150 grams extra-firm tofu

2 tablespoons light coconut milk

2 cups fresh spinach

1 small tomato

1/8 medium yellow onion

2 garlic cloves

1 teaspoon cumin

1 teaspoon turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a medium saucepan over medium heat and add a splash of water or light cooking spray if desired.

  • 2

    Sauté the finely chopped onion and minced garlic until translucent and fragrant, about 2-3 minutes.

  • 3

    Stir in cumin and turmeric, letting the spices toast slightly to release their aroma.

  • 4

    Add the cubed tofu, cooked chickpeas, and lentils; gently stir to coat them with the spice mixture.

  • 5

    Pour in the light coconut milk and add a splash of water if necessary to reach your desired stew consistency.

  • 6

    Bring the mixture to a gentle simmer, then add the chopped tomato and fresh spinach.

  • 7

    Simmer for 5-7 minutes until the spinach wilts and the flavors meld together.

  • 8

    Season with salt and pepper to taste, and serve warm.

Creamy Coconut Chickpea and Spinach Stew

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

Creamy Coconut Chickpea and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Stew

A comforting and aromatic stew that blends tender chickpeas, protein-packed tofu and lentils with fresh spinach and tomato in a silky, light coconut broth. Infused with fragrant garlic and spices, this dish delivers an inviting warmth and a well-balanced mix of flavors, perfect for a nourishing meal any time of day.

NUTRITION

599kcal
Protein
37g
Fat
15.3g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

1/2 cup cooked lentils

150 grams extra-firm tofu

2 tablespoons light coconut milk

2 cups fresh spinach

1 small tomato

1/8 medium yellow onion

2 garlic cloves

1 teaspoon cumin

1 teaspoon turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a medium saucepan over medium heat and add a splash of water or light cooking spray if desired.

  • 2

    Sauté the finely chopped onion and minced garlic until translucent and fragrant, about 2-3 minutes.

  • 3

    Stir in cumin and turmeric, letting the spices toast slightly to release their aroma.

  • 4

    Add the cubed tofu, cooked chickpeas, and lentils; gently stir to coat them with the spice mixture.

  • 5

    Pour in the light coconut milk and add a splash of water if necessary to reach your desired stew consistency.

  • 6

    Bring the mixture to a gentle simmer, then add the chopped tomato and fresh spinach.

  • 7

    Simmer for 5-7 minutes until the spinach wilts and the flavors meld together.

  • 8

    Season with salt and pepper to taste, and serve warm.