Name: Creamy Spiced Chickpea and Tomato Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup chickpeas; 1 cup Greek yogurt; 0.25 cup cooked quinoa; 0.5 cup tomato puree; 1 cup fresh spinach; 0.5 tbsp hemp seeds; 0.25 tsp avocado oil; 0.25 cup yellow onion; 1 tsp garlic; 1 tsp ginger; 1 tsp ground turmeric; 1 tsp ground cumin; 0.5 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 chickpeas and aromatics simmered in a velvety tomato-yogurt sauce, served over fluffy quinoa for a comforting and nutrient-dense meal.

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NUTRITION

Protein

38.5g

Fat

7.7g

Carbs

63.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

1 cup Greek yogurt

0.25 cup cooked quinoa

0.5 cup tomato puree

1 cup fresh spinach

0.5 tbsp hemp seeds

0.25 tsp avocado oil

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp ground turmeric

1 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the avocado oil in a large skillet over medium heat and sauté the diced onion until translucent.
2
Stir in the minced garlic and grated ginger, cooking for one minute until the mixture is fragrant.
3
Add the turmeric, cumin, sea salt, and black pepper, stirring constantly to toast the spices without burning.
4
Pour in the tomato puree and chickpeas, bringing the mixture to a gentle simmer for five minutes.
5
Fold in the fresh spinach and cook until the leaves are completely wilted into the sauce.
6
Remove the skillet from the heat and slowly whisk in the Greek yogurt until the sauce is smooth and creamy.
7
Divide the cooked quinoa into bowls, top with the chickpea curry, and garnish with hemp seeds.