Creamy Coconut Chickpea Stew

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

Creamy Coconut Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Stew

A warming and velvety stew where hearty chickpeas, tender tofu, and vibrant edamame are simmered in a fragrant, light coconut milk broth. This comforting bowl is enriched with aromatic ginger, garlic, and a blend of spices, finished off with fresh spinach and tomatoes for a delightful burst of flavor.

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NUTRITION

600kcal
Protein
35.8g
Fat
20.3g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

100 grams Extra Firm Tofu

1/2 cup Shelled Edamame

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/4 cup diced Onion

2 cloves minced Garlic

1 teaspoon grated Fresh Ginger

1/2 teaspoon Turmeric Powder

1/2 teaspoon Cumin Powder

1/2 teaspoon Paprika

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

    Rinse and drain the cooked chickpeas. Press the tofu gently to remove excess water and cut it into small cubes.

  • 2

    Heat a medium-sized pot over medium heat. Add the diced onion, minced garlic, and grated ginger with a splash of water to prevent sticking, and sauté until the onion becomes translucent.

  • 3

    Stir in the turmeric, cumin, and paprika, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the chickpeas, tofu cubes, and shelled edamame to the pot. Mix well with the sautéed aromatics and spices.

  • 5

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Allow the stew to simmer for 10-15 minutes so that the flavors meld together, stirring occasionally.

  • 7

    In the last couple of minutes, add the spinach and stir until it wilts.

  • 8

    Season with salt and black pepper to taste. Adjust the seasoning if necessary.

  • 9

    Serve the creamy coconut chickpea stew hot, and enjoy as a nourishing meal for breakfast, lunch, or dinner.

Creamy Coconut Chickpea Stew

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

Creamy Coconut Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Stew

A warming and velvety stew where hearty chickpeas, tender tofu, and vibrant edamame are simmered in a fragrant, light coconut milk broth. This comforting bowl is enriched with aromatic ginger, garlic, and a blend of spices, finished off with fresh spinach and tomatoes for a delightful burst of flavor.

NUTRITION

600kcal
Protein
35.8g
Fat
20.3g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

100 grams Extra Firm Tofu

1/2 cup Shelled Edamame

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Spinach

1/4 cup diced Onion

2 cloves minced Garlic

1 teaspoon grated Fresh Ginger

1/2 teaspoon Turmeric Powder

1/2 teaspoon Cumin Powder

1/2 teaspoon Paprika

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas. Press the tofu gently to remove excess water and cut it into small cubes.

  • 2

    Heat a medium-sized pot over medium heat. Add the diced onion, minced garlic, and grated ginger with a splash of water to prevent sticking, and sauté until the onion becomes translucent.

  • 3

    Stir in the turmeric, cumin, and paprika, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the chickpeas, tofu cubes, and shelled edamame to the pot. Mix well with the sautéed aromatics and spices.

  • 5

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a gentle simmer.

  • 6

    Allow the stew to simmer for 10-15 minutes so that the flavors meld together, stirring occasionally.

  • 7

    In the last couple of minutes, add the spinach and stir until it wilts.

  • 8

    Season with salt and black pepper to taste. Adjust the seasoning if necessary.

  • 9

    Serve the creamy coconut chickpea stew hot, and enjoy as a nourishing meal for breakfast, lunch, or dinner.