NUTRITION

SERVINGS

INGREDIENTS

1.25 cups cooked Chickpeas

150 grams Extra Firm Tofu

1/3 cup light Coconut Milk

1 cup Fresh Spinach

1/2 cup Chopped Tomatoes

1/4 cup Chopped Onion

1 Garlic Clove

1 tsp Coconut Oil

1 tsp minced Fresh Ginger

1 tsp Ground Turmeric

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

• 1

  Heat coconut oil in a medium saucepan over medium heat.

• 2

  Add the chopped onion, garlic, and minced ginger; sauté until the onion is softened, about 2-3 minutes.

• 3

  Stir in the ground turmeric and cumin, allowing the spices to bloom for about 30 seconds.

• 4

  Add the cooked chickpeas and drained tofu. Gently toss to coat with the spices.

• 5

  Pour in the light coconut milk and add the chopped tomatoes. Stir well and let the mixture come to a simmer.

• 6

  Allow the stew to simmer for 5-7 minutes so the flavors meld together.

• 7

  Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

• 8

  Season with salt and pepper to taste, then remove from heat and serve warm.