Garlicky Smoked Paprika Chickpeas with Sautéed Vegetables

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

Garlicky Smoked Paprika Chickpeas with Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Garlicky Smoked Paprika Chickpeas with Sautéed Vegetables

Enjoy a vibrant, plant-powered dish featuring tender chickpeas and silky firm tofu, accented with the deep, warm notes of smoked paprika and garlic. Sautéed with crisp red bell pepper, zucchini, and fresh spinach, and enhanced with a hint of olive oil and fluffy quinoa, this meal is a balanced fusion of textures and flavors perfect for a nourishing dinner.

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NUTRITION

572kcal
Protein
34.6g
Fat
18.2g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Firm Tofu

0.33 cup cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1 cup raw Spinach

2 cloves Garlic

0.5 teaspoon Olive Oil

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned. Pat them dry.

  • 2

    Cut the firm tofu into 1-inch cubes.

  • 3

    Dice the red bell pepper and zucchini into bite-sized pieces; roughly chop the spinach.

  • 4

    Mince the garlic.

  • 5

    In a medium pan, heat 0.5 teaspoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.

  • 6

    Add the tofu cubes and sprinkle with smoked paprika. Gently toss to coat and sauté for 3-4 minutes until tofu is lightly golden.

  • 7

    Add the chickpeas to the pan and stir to combine with the tofu and garlic, cooking for another 2 minutes.

  • 8

    Mix in the red bell pepper and zucchini, and cook for an additional 4-5 minutes until the vegetables are tender but still crisp.

  • 9

    Fold in the raw spinach at the end and let it wilt slightly, about 1 minute.

  • 10

    Serve the sautéed tofu, chickpeas, and vegetables over the cooked quinoa arranged in your bowl, and enjoy your balanced, nutrient-packed meal.

Garlicky Smoked Paprika Chickpeas with Sautéed Vegetables

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

Garlicky Smoked Paprika Chickpeas with Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Garlicky Smoked Paprika Chickpeas with Sautéed Vegetables

Enjoy a vibrant, plant-powered dish featuring tender chickpeas and silky firm tofu, accented with the deep, warm notes of smoked paprika and garlic. Sautéed with crisp red bell pepper, zucchini, and fresh spinach, and enhanced with a hint of olive oil and fluffy quinoa, this meal is a balanced fusion of textures and flavors perfect for a nourishing dinner.

NUTRITION

572kcal
Protein
34.6g
Fat
18.2g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Firm Tofu

0.33 cup cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1 cup raw Spinach

2 cloves Garlic

0.5 teaspoon Olive Oil

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned. Pat them dry.

  • 2

    Cut the firm tofu into 1-inch cubes.

  • 3

    Dice the red bell pepper and zucchini into bite-sized pieces; roughly chop the spinach.

  • 4

    Mince the garlic.

  • 5

    In a medium pan, heat 0.5 teaspoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.

  • 6

    Add the tofu cubes and sprinkle with smoked paprika. Gently toss to coat and sauté for 3-4 minutes until tofu is lightly golden.

  • 7

    Add the chickpeas to the pan and stir to combine with the tofu and garlic, cooking for another 2 minutes.

  • 8

    Mix in the red bell pepper and zucchini, and cook for an additional 4-5 minutes until the vegetables are tender but still crisp.

  • 9

    Fold in the raw spinach at the end and let it wilt slightly, about 1 minute.

  • 10

    Serve the sautéed tofu, chickpeas, and vegetables over the cooked quinoa arranged in your bowl, and enjoy your balanced, nutrient-packed meal.