Creamy Coconut Chickpea and Spinach Stew

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

Creamy Coconut Chickpea and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Stew

Savor a vibrant, nourishing stew that combines tender chickpeas and silky tofu with fresh spinach simmered in a light coconut milk base and accented by aromatic garlic, ginger, and spices. This comforting bowl is both creamy and hearty, delivering a burst of flavor and a balanced nutritional profile ideal for a wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

608kcal
Protein
32.1g
Fat
24.5g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 g Firm Tofu

1/2 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Cumin Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas if using canned. Cut the firm tofu into 1-cm cubes.

  • 2

    Finely chop the half onion and mince the garlic. Grate or finely mince the fresh ginger.

  • 3

    In a medium saucepan over medium heat, add a splash of water or a light oil spray. Sauté the onion until translucent, then add garlic, ginger, turmeric, and cumin. Sauté briefly until fragrant.

  • 4

    Add the diced tomatoes and light coconut milk to the pan. Stir to combine.

  • 5

    Gently fold in the chickpeas and tofu. Let the stew simmer for about 5-7 minutes to allow the flavors to meld.

  • 6

    Add the fresh spinach in batches, stirring until wilted.

  • 7

    Season with salt and pepper to taste. Adjust spices if desired.

  • 8

    Serve the stew warm. Enjoy as a filling breakfast, hearty lunch, or satisfying dinner.

Creamy Coconut Chickpea and Spinach Stew

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

Creamy Coconut Chickpea and Spinach Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Stew

Savor a vibrant, nourishing stew that combines tender chickpeas and silky tofu with fresh spinach simmered in a light coconut milk base and accented by aromatic garlic, ginger, and spices. This comforting bowl is both creamy and hearty, delivering a burst of flavor and a balanced nutritional profile ideal for a wholesome meal.

NUTRITION

608kcal
Protein
32.1g
Fat
24.5g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 g Firm Tofu

1/2 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Cumin Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas if using canned. Cut the firm tofu into 1-cm cubes.

  • 2

    Finely chop the half onion and mince the garlic. Grate or finely mince the fresh ginger.

  • 3

    In a medium saucepan over medium heat, add a splash of water or a light oil spray. Sauté the onion until translucent, then add garlic, ginger, turmeric, and cumin. Sauté briefly until fragrant.

  • 4

    Add the diced tomatoes and light coconut milk to the pan. Stir to combine.

  • 5

    Gently fold in the chickpeas and tofu. Let the stew simmer for about 5-7 minutes to allow the flavors to meld.

  • 6

    Add the fresh spinach in batches, stirring until wilted.

  • 7

    Season with salt and pepper to taste. Adjust spices if desired.

  • 8

    Serve the stew warm. Enjoy as a filling breakfast, hearty lunch, or satisfying dinner.