Spicy Chickpea and Vegetable Simmer

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

Spicy Chickpea and Vegetable Simmer

YOUR SOLIN GENERATED RECIPE

Spicy Chickpea and Vegetable Simmer

A vibrant, hearty stew featuring tender chickpeas and silken tofu simmered with a medley of red bell pepper, zucchini, red onion, and fresh spinach. Spiced with cumin, chili powder, and smoked paprika, this dish offers a warming, subtly spicy flavor ideal for any meal of the day.

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NUTRITION

608kcal
Protein
40.0g
Fat
20.6g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

250 grams firm tofu

1 medium red bell pepper

1 medium zucchini

1/2 red onion

1 cup spinach

1 teaspoon olive oil

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon fresh ginger

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PREPARATION

  • 1

    Heat the olive oil in a large, deep skillet over medium heat.

  • 2

    Add the minced garlic and grated fresh ginger; sauté for about 30 seconds until fragrant.

  • 3

    Stir in the chopped red bell pepper, zucchini, and sliced red onion; cook for 3-4 minutes until they begin to soften.

  • 4

    Cube the firm tofu and add it along with the rinsed chickpeas to the skillet.

  • 5

    Sprinkle in the ground cumin, chili powder, and smoked paprika; stir well to coat all ingredients evenly.

  • 6

    Pour in a splash of water if needed to create a light simmer, then lower the heat and let everything cook together for 8-10 minutes until the tofu absorbs the spices and the vegetables are tender.

  • 7

    Just before serving, fold in the fresh spinach and cook until wilted, about 1 minute.

  • 8

    Taste and adjust seasonings if needed, then serve warm.

Spicy Chickpea and Vegetable Simmer

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

Spicy Chickpea and Vegetable Simmer

YOUR SOLIN GENERATED RECIPE

Spicy Chickpea and Vegetable Simmer

A vibrant, hearty stew featuring tender chickpeas and silken tofu simmered with a medley of red bell pepper, zucchini, red onion, and fresh spinach. Spiced with cumin, chili powder, and smoked paprika, this dish offers a warming, subtly spicy flavor ideal for any meal of the day.

NUTRITION

608kcal
Protein
40.0g
Fat
20.6g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas

250 grams firm tofu

1 medium red bell pepper

1 medium zucchini

1/2 red onion

1 cup spinach

1 teaspoon olive oil

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon fresh ginger

PREPARATION

  • 1

    Heat the olive oil in a large, deep skillet over medium heat.

  • 2

    Add the minced garlic and grated fresh ginger; sauté for about 30 seconds until fragrant.

  • 3

    Stir in the chopped red bell pepper, zucchini, and sliced red onion; cook for 3-4 minutes until they begin to soften.

  • 4

    Cube the firm tofu and add it along with the rinsed chickpeas to the skillet.

  • 5

    Sprinkle in the ground cumin, chili powder, and smoked paprika; stir well to coat all ingredients evenly.

  • 6

    Pour in a splash of water if needed to create a light simmer, then lower the heat and let everything cook together for 8-10 minutes until the tofu absorbs the spices and the vegetables are tender.

  • 7

    Just before serving, fold in the fresh spinach and cook until wilted, about 1 minute.

  • 8

    Taste and adjust seasonings if needed, then serve warm.