Hearty Chickpea and Spinach Curry

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

Hearty Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Spinach Curry

A vibrant, hearty curry blending tender chickpeas with fresh spinach in a fragrant, spiced tomato coconut sauce, finished with a cooling dollop of Greek yogurt. This dish offers a nourishing balance of protein and flavorful spices perfect for any meal of the day.

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NUTRITION

501kcal
Protein
25.3g
Fat
14g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

2 cups fresh spinach

1 medium diced tomato

1/2 small yellow onion, diced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 cup light coconut milk

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 cup plain nonfat Greek yogurt

Salt & black pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent.

  • 2

    Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

  • 3

    Stir in the ground cumin and turmeric, cooking briefly to release the spices' aroma.

  • 4

    Add the diced tomato and cook until it softens slightly, about 3-4 minutes.

  • 5

    Mix in the chickpeas and light coconut milk, stirring well. Bring the mixture to a simmer.

  • 6

    Reduce heat and let simmer for about 8-10 minutes, allowing the flavors to meld.

  • 7

    Fold in the fresh spinach and allow it to wilt, cooking for an additional 2 minutes.

  • 8

    Season with salt and black pepper to taste.

  • 9

    Serve the curry warm and top with a dollop of plain nonfat Greek yogurt for added creaminess and protein.

Hearty Chickpea and Spinach Curry

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

Hearty Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Spinach Curry

A vibrant, hearty curry blending tender chickpeas with fresh spinach in a fragrant, spiced tomato coconut sauce, finished with a cooling dollop of Greek yogurt. This dish offers a nourishing balance of protein and flavorful spices perfect for any meal of the day.

NUTRITION

501kcal
Protein
25.3g
Fat
14g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

2 cups fresh spinach

1 medium diced tomato

1/2 small yellow onion, diced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 cup light coconut milk

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 cup plain nonfat Greek yogurt

Salt & black pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent.

  • 2

    Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

  • 3

    Stir in the ground cumin and turmeric, cooking briefly to release the spices' aroma.

  • 4

    Add the diced tomato and cook until it softens slightly, about 3-4 minutes.

  • 5

    Mix in the chickpeas and light coconut milk, stirring well. Bring the mixture to a simmer.

  • 6

    Reduce heat and let simmer for about 8-10 minutes, allowing the flavors to meld.

  • 7

    Fold in the fresh spinach and allow it to wilt, cooking for an additional 2 minutes.

  • 8

    Season with salt and black pepper to taste.

  • 9

    Serve the curry warm and top with a dollop of plain nonfat Greek yogurt for added creaminess and protein.