Name: Creamy Spiced Chickpea and Tomato Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup canned chickpeas; 0.5 cup tomato puree; 0.25 cup full-fat coconut milk; 1 cup fresh baby spinach; 1 clove garlic; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 0.25 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpea and Tomato Curry

Sautéed chicken and chickpeas simmered in a velvety tomato-coconut sauce infused with aromatic spices for a comforting, fragrant finish.

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NUTRITION

Protein

46.5g

Fat

17.4g

Carbs

38g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

1 clove garlic

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and heat a non-stick skillet over medium-high heat.
2
Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through.
3
Stir in the minced garlic, turmeric, cumin, and ginger, cooking for 60 seconds until the spices release their aroma.
4
Add the drained chickpeas and tomato puree, stirring well to coat the protein and legumes in the spice mixture.
5
Pour in the coconut milk and reduce the heat to medium-low, allowing the curry to simmer for 5 minutes until the sauce is thick and creamy.
6
Fold in the fresh baby spinach and stir until just wilted, then season with sea salt and black pepper before serving.