Creamy Coconut-Spiced Chickpea and Spinach

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

Creamy Coconut-Spiced Chickpea and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chickpea and Spinach

Savor the warm, fragrant flavors of this silky coconut-spiced chickpea and spinach dish. A harmonious blend of tender chickpeas, fresh spinach, and a splash of light coconut milk is brightened by aromatic spices and a hint of garlic, making it a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

599kcal
Protein
31.7g
Fat
20g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1.3 cups canned chickpeas (drained)

3 cups fresh spinach

1/2 cup light coconut milk

60g extra-firm tofu, diced

1 tsp coconut oil

1/4 medium yellow onion, chopped

1 garlic clove, minced

1/2 tsp ground cumin

1/4 tsp ground turmeric

1/2 tsp smoked paprika

Pinch of red pepper flakes

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the coconut oil in a medium skillet over medium heat.

  • 2

    Add the chopped onion and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the minced garlic, ground cumin, turmeric, smoked paprika, and red pepper flakes. Cook for another 30 seconds to release the spices’ aromas.

  • 4

    Add the drained chickpeas to the skillet and gently stir to coat them with the spices.

  • 5

    Pour in the light coconut milk and add the diced tofu, allowing the mixture to come to a gentle simmer.

  • 6

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve warm, enjoying the comforting blend of creamy coconut milk and aromatic spices.

Creamy Coconut-Spiced Chickpea and Spinach

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

Creamy Coconut-Spiced Chickpea and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chickpea and Spinach

Savor the warm, fragrant flavors of this silky coconut-spiced chickpea and spinach dish. A harmonious blend of tender chickpeas, fresh spinach, and a splash of light coconut milk is brightened by aromatic spices and a hint of garlic, making it a satisfying meal any time of day.

NUTRITION

599kcal
Protein
31.7g
Fat
20g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1.3 cups canned chickpeas (drained)

3 cups fresh spinach

1/2 cup light coconut milk

60g extra-firm tofu, diced

1 tsp coconut oil

1/4 medium yellow onion, chopped

1 garlic clove, minced

1/2 tsp ground cumin

1/4 tsp ground turmeric

1/2 tsp smoked paprika

Pinch of red pepper flakes

Salt and pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a medium skillet over medium heat.

  • 2

    Add the chopped onion and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the minced garlic, ground cumin, turmeric, smoked paprika, and red pepper flakes. Cook for another 30 seconds to release the spices’ aromas.

  • 4

    Add the drained chickpeas to the skillet and gently stir to coat them with the spices.

  • 5

    Pour in the light coconut milk and add the diced tofu, allowing the mixture to come to a gentle simmer.

  • 6

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve warm, enjoying the comforting blend of creamy coconut milk and aromatic spices.