Name: Hearty Coconut Curry Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Canned Chickpeas, drained; 4.75 ounces Extra Firm Tofu, cubed; 3 tbsp Light Coconut Milk; 1/2 cup Diced Tomatoes; 1 cup Baby Spinach; 1/2 medium Red Bell Pepper, chopped; 1/5 medium Yellow Onion, diced; 1 Garlic Clove, minced; 1 tsp Curry Powder; Salt and Black Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Hearty Coconut Curry Chickpea Stew

Savor a warming bowl of coconut-infused chickpea stew accented with tender tofu, vibrant bell pepper, and fresh spinach, simmered in a fragrant curry broth. This hearty yet light dish brings together creamy textures and bold spices for a satisfying meal any time of day.

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NUTRITION

Protein

35.3g

Fat

14.3g

Carbs

84.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas, drained

4.75 ounces Extra Firm Tofu, cubed

3 tbsp Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Baby Spinach

1/2 medium Red Bell Pepper, chopped

1/5 medium Yellow Onion, diced

1 Garlic Clove, minced

1 tsp Curry Powder

Salt and Black Pepper to taste

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PREPARATION

1
Drain and rinse the chickpeas; set aside.
2
Press the tofu lightly with a paper towel and cut into small cubes.
3
In a medium saucepan, heat a splash of water or use a non-stick spray over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.
4
Add the chopped red bell pepper and cook for another 2 minutes.
5
Stir in the curry powder to toast the spices lightly.
6
Add the chickpeas, tofu cubes, diced tomatoes, and light coconut milk. Stir gently to combine.
7
Bring the mixture to a simmer and cook for 8-10 minutes, allowing the flavors to meld.
8
Fold in the baby spinach and simmer until just wilted. Season with salt and pepper to taste.
9
Serve hot, enjoying the fragrant, hearty stew.