Creamy Chickpea and Tempeh Skillet with Spinach

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

Creamy Chickpea and Tempeh Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Tempeh Skillet with Spinach

Pan-seared tempeh and chickpeas simmered in a savory nutritional yeast cream sauce with wilted spinach, finished with a squeeze of zesty lemon.

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NUTRITION

482kcal
Protein
41.9g
Fat
20g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

100 grams Canned Chickpeas

2 cups Fresh Spinach

2 tablespoons Nutritional Yeast

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1 tablespoon Lemon Juice

0.5 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Crumble the tempeh into small bite-sized pieces.

  • 2

    Heat a non-stick skillet over medium heat and add the tempeh, searing until golden brown and crisp.

  • 3

    Add the rinsed chickpeas and minced garlic to the skillet, sautéing for another 2 minutes.

  • 4

    Pour in the almond milk and sprinkle with nutritional yeast and smoked paprika, stirring until a thick, creamy sauce forms.

  • 5

    Fold in the fresh spinach and cook just until the leaves are wilted.

  • 6

    Remove from heat and stir in the fresh lemon juice before serving.

Creamy Chickpea and Tempeh Skillet with Spinach

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

Creamy Chickpea and Tempeh Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Tempeh Skillet with Spinach

Pan-seared tempeh and chickpeas simmered in a savory nutritional yeast cream sauce with wilted spinach, finished with a squeeze of zesty lemon.

NUTRITION

482kcal
Protein
41.9g
Fat
20g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

100 grams Canned Chickpeas

2 cups Fresh Spinach

2 tablespoons Nutritional Yeast

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1 tablespoon Lemon Juice

0.5 teaspoon Smoked Paprika

PREPARATION

  • 1

    Crumble the tempeh into small bite-sized pieces.

  • 2

    Heat a non-stick skillet over medium heat and add the tempeh, searing until golden brown and crisp.

  • 3

    Add the rinsed chickpeas and minced garlic to the skillet, sautéing for another 2 minutes.

  • 4

    Pour in the almond milk and sprinkle with nutritional yeast and smoked paprika, stirring until a thick, creamy sauce forms.

  • 5

    Fold in the fresh spinach and cook just until the leaves are wilted.

  • 6

    Remove from heat and stir in the fresh lemon juice before serving.