NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

3/4 block extra firm tofu (approx 260g)

1/4 cup light coconut milk

1 cup sliced red bell pepper

2 cups raw spinach

1 medium tomato

1/2 medium yellow onion

2 cloves garlic

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

Salt & Pepper to taste

PREPARATION

• 1

  Drain and rinse the cooked chickpeas. Press the tofu to remove excess water and cut it into cubes.

• 2

  Finely chop the yellow onion and mince the garlic cloves. Slice the red bell pepper, and dice the tomato.

• 3

  In a large pot, heat a small amount of water or vegetable broth over medium heat. Sauté the onion and garlic until softened and fragrant.

• 4

  Add the ground cumin, turmeric, and coriander to the onions and garlic, stirring for about 30 seconds to release their flavors.

• 5

  Gently stir in the chopped red bell pepper and diced tomato, cooking for another 2 minutes.

• 6

  Add the chickpeas and tofu cubes to the pot, coating them in the spices.

• 7

  Pour in the light coconut milk and a splash of water if needed. Bring the mixture to a gentle simmer.

• 8

  Stir in the spinach and let it wilt, then season with salt and pepper to taste.

• 9

  Allow the stew to simmer for 5-7 minutes so all the flavors meld together. Adjust the consistency with a little water if desired.

• 10

  Serve warm and enjoy your nourishing, creamy spiced stew.