YOUR SOLIN GENERATED RECIPE
Savor a warming bowl of Hearty Vegetable Stew, packed with nourishing tofu, kidney beans, chickpeas, and a medley of vibrant vegetables in a rich tomato broth. This comforting dish is filled with tender carrots, celery, and spinach that add a delightful freshness, while a subtle hint of garlic and olive oil enhances the flavors for a satisfying, balanced meal.
INGREDIENTS
150g Extra-Firm Tofu
1/2 cup Kidney Beans (canned, no salt added)
1/2 cup Chickpeas (canned, no salt added)
1 medium Carrot
1 stalk Celery
1/2 medium Onion
1 cup Diced Tomatoes
1 cup Spinach
1 tsp Olive Oil
2 cloves Garlic
PREPARATION
Drain and rinse the kidney beans and chickpeas. Press the extra-firm tofu to remove excess water and cut into 1-inch cubes.
Heat olive oil in a large pot over medium heat. Sauté the minced garlic and chopped onion until softened and fragrant, about 2-3 minutes.
Add diced carrots and celery to the pot, stirring occasionally for about 5 minutes until they start to soften.
Stir in the tofu cubes, kidney beans, and chickpeas, allowing them to warm through for another 2 minutes.
Pour in the diced tomatoes with their juices and add a splash of water if needed to reach your desired stew consistency.
Bring the stew to a simmer and let it cook for 10-12 minutes, stirring occasionally, so all the flavors meld together.
In the final 2 minutes of cooking, add the spinach and stir until just wilted.
Taste and adjust seasoning with salt and pepper as desired. Serve hot and enjoy your hearty, nourishing vegetable stew.