Name: Creamy Spiced Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless skinless chicken breast; 0.25 cup Chickpeas; 2 cup Baby spinach; 0.25 cup Full-fat coconut milk; 0.25 cup Tomato puree; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Ground turmeric; 0.5 tsp Ground cumin; 0.5 tsp Ground ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 2 tbsp Yellow onion

Creamy Spiced Chickpea and Spinach Curry

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 Spinach Curry

Sautéed chicken and chickpeas simmered in a velvety coconut-tomato sauce with fresh spinach for a vibrant, aromatic meal.

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NUTRITION

Protein

57.0g

Fat

26.5g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken breast

0.25 cup Chickpeas

2 cup Baby spinach

0.25 cup Full-fat coconut milk

0.25 cup Tomato puree

0.5 tbsp Extra virgin olive oil

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

2 tbsp Yellow onion

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium heat.
2
Add the diced yellow onion and minced garlic, sautéing for 3 minutes until softened and fragrant.
3
Add the cubed chicken breast to the skillet, seasoning with turmeric, cumin, ginger, sea salt, and black pepper.
4
Cook the chicken for 5-6 minutes until browned on all sides.
5
Stir in the chickpeas and tomato puree, scraping any browned bits from the bottom of the pan.
6
Pour in the full-fat coconut milk and bring the mixture to a gentle simmer for 5 minutes until the sauce thickens.
7
Add the baby spinach and stir until just wilted into the creamy sauce.
8
Serve warm in a shallow bowl.