Creamy Coconut Chickpea and Vegetable Stew

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

Creamy Coconut Chickpea and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Vegetable Stew

Enjoy a warm, hearty stew bursting with tender chickpeas, silken cubes of tofu, and an array of vibrant vegetables. Creamy light coconut milk enriches the broth with subtle tropical notes while aromatic spices and fresh garlic bring depth to this comforting dish perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

603kcal
Protein
35.7g
Fat
19.8g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

200 grams Firm Tofu, cubed

1/4 cup Light Coconut Milk

1 medium Red Bell Pepper, sliced

1 medium Carrot, diced

1 cup Spinach

1/4 medium Onion, chopped

2 cloves Garlic, minced

1/2 cup Vegetable Broth

1 tsp Ground Cumin

1 tsp Turmeric

1/2 tsp Chili Flakes

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a large pot over medium heat and add a small amount of water or vegetable broth to prevent sticking.

  • 2

    Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Stir in the diced carrot and sliced red bell pepper, cooking for 3-4 minutes until they start to soften.

  • 4

    Add the ground cumin, turmeric, and chili flakes, stirring to coat the vegetables with the spices.

  • 5

    Mix in the cubed tofu and cook for another 2 minutes to allow the tofu to absorb the flavors.

  • 6

    Pour in the vegetable broth and light coconut milk, bringing the mixture to a gentle simmer.

  • 7

    Add the cooked chickpeas and spinach; simmer for 5-7 minutes allowing all flavors to meld together and the spinach to wilt.

  • 8

    Season with salt and pepper to taste and serve warm.

Creamy Coconut Chickpea and Vegetable Stew

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

Creamy Coconut Chickpea and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Vegetable Stew

Enjoy a warm, hearty stew bursting with tender chickpeas, silken cubes of tofu, and an array of vibrant vegetables. Creamy light coconut milk enriches the broth with subtle tropical notes while aromatic spices and fresh garlic bring depth to this comforting dish perfect for any meal.

NUTRITION

603kcal
Protein
35.7g
Fat
19.8g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

200 grams Firm Tofu, cubed

1/4 cup Light Coconut Milk

1 medium Red Bell Pepper, sliced

1 medium Carrot, diced

1 cup Spinach

1/4 medium Onion, chopped

2 cloves Garlic, minced

1/2 cup Vegetable Broth

1 tsp Ground Cumin

1 tsp Turmeric

1/2 tsp Chili Flakes

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a large pot over medium heat and add a small amount of water or vegetable broth to prevent sticking.

  • 2

    Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Stir in the diced carrot and sliced red bell pepper, cooking for 3-4 minutes until they start to soften.

  • 4

    Add the ground cumin, turmeric, and chili flakes, stirring to coat the vegetables with the spices.

  • 5

    Mix in the cubed tofu and cook for another 2 minutes to allow the tofu to absorb the flavors.

  • 6

    Pour in the vegetable broth and light coconut milk, bringing the mixture to a gentle simmer.

  • 7

    Add the cooked chickpeas and spinach; simmer for 5-7 minutes allowing all flavors to meld together and the spinach to wilt.

  • 8

    Season with salt and pepper to taste and serve warm.