Name: Creamy Spiced Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup canned chickpeas; 1 cup non-fat Greek yogurt; 2 cup fresh baby spinach; 0 tbsp extra virgin olive oil; 0.5 cup yellow onion; 2 clove garlic; 1 tsp fresh ginger; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup water

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 aromatics and chickpeas simmered in a velvety spiced yogurt sauce with wilted spinach for a vibrant and comforting meal.

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NUTRITION

Protein

46.5g

Fat

8.4g

Carbs

86.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cup canned chickpeas

1 cup non-fat Greek yogurt

2 cup fresh baby spinach

0 tbsp extra virgin olive oil

0.5 cup yellow onion

2 clove garlic

1 tsp fresh ginger

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

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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 sauté until translucent and soft, about 5 minutes.
3
Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
4
Add the ground turmeric, cumin, coriander, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.
5
Pour in the rinsed chickpeas and water, then simmer for 5 to 7 minutes to allow the flavors to meld.
6
Add the baby spinach to the skillet and stir until the leaves are just wilted.
7
Remove the skillet from the heat and gently fold in the Greek yogurt until the sauce is creamy and thoroughly combined.