Creamy Chickpea and Spinach Skillet

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

Creamy Chickpea and Spinach Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Skillet

Enjoy a hearty, creamy skillet bursting with tender chickpeas, savory tofu, and vibrant fresh spinach, all enveloped in a rich cashew cream sauce. This balanced dish is comfort food reimagined – satisfying and full of flavor, perfect for breakfast, lunch, or dinner.

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NUTRITION

584kcal
Protein
35.6g
Fat
23.5g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams firm Tofu

2 cups fresh Baby Spinach

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

2 cloves Garlic

1/2 Yellow Onion

1/4 cup Cashew Cream

1 teaspoon Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Sauté chopped garlic and diced half onion until fragrant and translucent.

  • 3

    Add drained chickpeas and cubed tofu to the skillet, and sprinkle with cumin, salt, and pepper. Stir for a couple of minutes until the tofu starts to brown slightly.

  • 4

    Mix in the cherry tomatoes and allow them to soften for about 3 minutes.

  • 5

    Stir in the fresh spinach and let it wilt, which should take about 2 minutes.

  • 6

    Reduce heat to low and drizzle in the cashew cream. Gently stir until everything is evenly coated and a creamy consistency is achieved.

  • 7

    Taste and adjust seasoning if needed, then serve warm.

Creamy Chickpea and Spinach Skillet

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

Creamy Chickpea and Spinach Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Skillet

Enjoy a hearty, creamy skillet bursting with tender chickpeas, savory tofu, and vibrant fresh spinach, all enveloped in a rich cashew cream sauce. This balanced dish is comfort food reimagined – satisfying and full of flavor, perfect for breakfast, lunch, or dinner.

NUTRITION

584kcal
Protein
35.6g
Fat
23.5g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams firm Tofu

2 cups fresh Baby Spinach

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

2 cloves Garlic

1/2 Yellow Onion

1/4 cup Cashew Cream

1 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Sauté chopped garlic and diced half onion until fragrant and translucent.

  • 3

    Add drained chickpeas and cubed tofu to the skillet, and sprinkle with cumin, salt, and pepper. Stir for a couple of minutes until the tofu starts to brown slightly.

  • 4

    Mix in the cherry tomatoes and allow them to soften for about 3 minutes.

  • 5

    Stir in the fresh spinach and let it wilt, which should take about 2 minutes.

  • 6

    Reduce heat to low and drizzle in the cashew cream. Gently stir until everything is evenly coated and a creamy consistency is achieved.

  • 7

    Taste and adjust seasoning if needed, then serve warm.