Creamy Coconut Chickpea and Spinach

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

Creamy Coconut Chickpea and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach

Enjoy a vibrant and hearty bowl that combines creamy coconut milk with protein-packed chickpeas and firm tofu, accented by fresh spinach, garlic, ginger, and a medley of warm spices. This dish delivers a rich blend of flavors and textures, perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

529kcal
Protein
34.0g
Fat
20.4g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150 grams Firm Tofu

2 cups Fresh Spinach (60g)

1/2 cup Light Coconut Milk (120g)

1/4 medium Red Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

Assorted Spices (Turmeric, Red Chili Flakes, Black Pepper, Salt) to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, or prepare by soaking and cooking until tender.

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Finely dice the red onion, mince the garlic, and grate the fresh ginger.

  • 4

    In a large pan, heat a splash of water or light oil over medium heat. Add the diced red onion and sauté until translucent.

  • 5

    Stir in the minced garlic and ginger, and then add the spices - turmeric, red chili flakes, black pepper, and salt - adjusting amounts to taste.

  • 6

    Add the cubed tofu and chickpeas to the pan, gently toss to coat with the spices, and allow them to warm for a couple of minutes.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to blend the flavors.

  • 8

    Finally, fold in the fresh spinach and allow it to wilt into the sauce.

  • 9

    Taste and adjust seasoning as needed, then serve warm.

Creamy Coconut Chickpea and Spinach

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

Creamy Coconut Chickpea and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach

Enjoy a vibrant and hearty bowl that combines creamy coconut milk with protein-packed chickpeas and firm tofu, accented by fresh spinach, garlic, ginger, and a medley of warm spices. This dish delivers a rich blend of flavors and textures, perfect for a nourishing meal any time of day.

NUTRITION

529kcal
Protein
34.0g
Fat
20.4g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150 grams Firm Tofu

2 cups Fresh Spinach (60g)

1/2 cup Light Coconut Milk (120g)

1/4 medium Red Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

Assorted Spices (Turmeric, Red Chili Flakes, Black Pepper, Salt) to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, or prepare by soaking and cooking until tender.

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Finely dice the red onion, mince the garlic, and grate the fresh ginger.

  • 4

    In a large pan, heat a splash of water or light oil over medium heat. Add the diced red onion and sauté until translucent.

  • 5

    Stir in the minced garlic and ginger, and then add the spices - turmeric, red chili flakes, black pepper, and salt - adjusting amounts to taste.

  • 6

    Add the cubed tofu and chickpeas to the pan, gently toss to coat with the spices, and allow them to warm for a couple of minutes.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to blend the flavors.

  • 8

    Finally, fold in the fresh spinach and allow it to wilt into the sauce.

  • 9

    Taste and adjust seasoning as needed, then serve warm.