Hearty Spiced Chickpea and Tomato Stew

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

Hearty Spiced Chickpea and Tomato Stew

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Chickpea and Tomato Stew

Enjoy a warming, rustic stew packed with tender chickpeas and silky tofu enveloped in a richly spiced tomato broth. This one-pot meal delivers an inviting blend of cumin and smoked paprika, balanced with the freshness of spinach and the mellow sweetness of onion and garlic.

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NUTRITION

511kcal
Protein
35.6g
Fat
13.7g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

6 ounces Firm Tofu (170g)

1 cup Canned Diced Tomatoes (240g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic (6g)

1 cup Fresh Spinach (30g)

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Cut the tofu into 1-inch cubes.

  • 2

    Dice the half onion and mince the garlic cloves.

  • 3

    In a medium saucepan, heat a splash of water or a light drizzle of olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

  • 4

    Stir in the ground cumin and smoked paprika, letting the spices bloom for another minute.

  • 5

    Add the diced tomatoes (with juices) and stir well. Bring the mixture to a simmer.

  • 6

    Gently fold in the chickpeas and tofu cubes. Allow the stew to simmer for 10-12 minutes so the flavors meld together.

  • 7

    Just before serving, stir in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve hot, and enjoy this hearty, spiced stew that's perfect for any meal of the day.

Hearty Spiced Chickpea and Tomato Stew

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

Hearty Spiced Chickpea and Tomato Stew

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Chickpea and Tomato Stew

Enjoy a warming, rustic stew packed with tender chickpeas and silky tofu enveloped in a richly spiced tomato broth. This one-pot meal delivers an inviting blend of cumin and smoked paprika, balanced with the freshness of spinach and the mellow sweetness of onion and garlic.

NUTRITION

511kcal
Protein
35.6g
Fat
13.7g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

6 ounces Firm Tofu (170g)

1 cup Canned Diced Tomatoes (240g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic (6g)

1 cup Fresh Spinach (30g)

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Cut the tofu into 1-inch cubes.

  • 2

    Dice the half onion and mince the garlic cloves.

  • 3

    In a medium saucepan, heat a splash of water or a light drizzle of olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

  • 4

    Stir in the ground cumin and smoked paprika, letting the spices bloom for another minute.

  • 5

    Add the diced tomatoes (with juices) and stir well. Bring the mixture to a simmer.

  • 6

    Gently fold in the chickpeas and tofu cubes. Allow the stew to simmer for 10-12 minutes so the flavors meld together.

  • 7

    Just before serving, stir in the fresh spinach and season with salt and pepper to taste.

  • 8

    Serve hot, and enjoy this hearty, spiced stew that's perfect for any meal of the day.