YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea Stew
Enjoy a hearty bowl of Creamy Coconut Chickpea Stew; a warming, aromatic medley of tender chickpeas, silky light coconut milk, savory extra-firm tofu, and a burst of fresh vegetables enhanced with a hint of spice. This stew is both comforting and satisfying, packing a well-rounded blend of protein, hearty legumes, and subtle coconut creaminess that makes it a perfect meal for any time of day.
INGREDIENTS
1 cup canned chickpeas (drained)
150 g extra-firm tofu
1/4 cup light coconut milk
1 cup fresh spinach
1/2 cup canned diced tomatoes
1 small yellow onion
2 garlic cloves
1 tablespoon hemp seeds
1/2 teaspoon olive oil
Spices (cumin, turmeric, salt, pepper, red pepper flakes) to taste
PREPARATION
Heat a small pan over medium heat and add 1/2 teaspoon of olive oil.
Sauté the chopped small onion and minced garlic until translucent and fragrant.
Add the extra-firm tofu (pressed and cut into cubes) and sauté lightly until edges begin to brown.
Stir in the spices (a pinch each of cumin, turmeric, red pepper flakes, and salt and pepper to taste) to coat the tofu and onion mixture.
Pour in the canned diced tomatoes and drained chickpeas. Mix well.
Add the light coconut milk and bring the mixture to a gentle simmer.
Allow the stew to simmer for about 8-10 minutes so the flavors meld together, stirring occasionally.
Fold in the fresh spinach and let it wilt into the stew.
Finish by stirring in a tablespoon of hemp seeds for an extra boost of protein.
Taste and adjust seasoning as needed, then serve warm.