Roasted Chickpeas with Creamy Lentil Stew and Steamed Broccoli

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

Roasted Chickpeas with Creamy Lentil Stew and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Roasted Chickpeas with Creamy Lentil Stew and Steamed Broccoli

Enjoy a hearty and warming plant-based dinner featuring crispy roasted chickpeas paired with a velvety, spiced lentil stew and a side of vibrant steamed broccoli, all finished with a light lemon tahini drizzle that ties the dish together in a comforting yet fresh meal.

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NUTRITION

548kcal
Protein
32.9g
Fat
16.5g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup canned chickpeas (~100g)

1 teaspoon olive oil

1 cup cooked red lentils (from 1/2 cup dry)

1 cup vegetable broth

1 cup broccoli, chopped

1 tablespoon tahini

1 tablespoon lemon juice

Spices: cumin, smoked paprika, garlic powder, salt, and pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them dry with a kitchen towel.

  • 2

    Toss the chickpeas with olive oil and a pinch each of cumin, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet lined with parchment paper and roast for 20-25 minutes until they are crisp and lightly browned, shaking the pan halfway through.

  • 3

    While the chickpeas roast, rinse the red lentils and place them in a saucepan with the vegetable broth. Bring to a gentle simmer and cook for about 15-20 minutes until the lentils are soft and breaking apart. If you prefer a creamier texture, you can lightly mash some of the lentils with the back of a spoon. Season with a bit of salt, pepper, and a pinch of cumin.

  • 4

    Fill a pot with a small amount of water, insert a steamer basket, and bring the water to a boil. Add the broccoli and steam for about 4-5 minutes, until tender yet vibrant green.

  • 5

    For the tahini drizzle, mix the tahini with lemon juice and a splash of water to achieve a smooth, pourable consistency. Adjust seasoning if necessary.

  • 6

    To serve, spoon a generous portion of the creamy lentil stew into a bowl. Arrange the roasted chickpeas on top and add the steamed broccoli on the side. Drizzle the lemon tahini sauce over the dish and enjoy your balanced, plant-based dinner.

Roasted Chickpeas with Creamy Lentil Stew and Steamed Broccoli

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

Roasted Chickpeas with Creamy Lentil Stew and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Roasted Chickpeas with Creamy Lentil Stew and Steamed Broccoli

Enjoy a hearty and warming plant-based dinner featuring crispy roasted chickpeas paired with a velvety, spiced lentil stew and a side of vibrant steamed broccoli, all finished with a light lemon tahini drizzle that ties the dish together in a comforting yet fresh meal.

NUTRITION

548kcal
Protein
32.9g
Fat
16.5g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup canned chickpeas (~100g)

1 teaspoon olive oil

1 cup cooked red lentils (from 1/2 cup dry)

1 cup vegetable broth

1 cup broccoli, chopped

1 tablespoon tahini

1 tablespoon lemon juice

Spices: cumin, smoked paprika, garlic powder, salt, and pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them dry with a kitchen towel.

  • 2

    Toss the chickpeas with olive oil and a pinch each of cumin, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet lined with parchment paper and roast for 20-25 minutes until they are crisp and lightly browned, shaking the pan halfway through.

  • 3

    While the chickpeas roast, rinse the red lentils and place them in a saucepan with the vegetable broth. Bring to a gentle simmer and cook for about 15-20 minutes until the lentils are soft and breaking apart. If you prefer a creamier texture, you can lightly mash some of the lentils with the back of a spoon. Season with a bit of salt, pepper, and a pinch of cumin.

  • 4

    Fill a pot with a small amount of water, insert a steamer basket, and bring the water to a boil. Add the broccoli and steam for about 4-5 minutes, until tender yet vibrant green.

  • 5

    For the tahini drizzle, mix the tahini with lemon juice and a splash of water to achieve a smooth, pourable consistency. Adjust seasoning if necessary.

  • 6

    To serve, spoon a generous portion of the creamy lentil stew into a bowl. Arrange the roasted chickpeas on top and add the steamed broccoli on the side. Drizzle the lemon tahini sauce over the dish and enjoy your balanced, plant-based dinner.