Name: Curried Chickpea and Spinach Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Cooked chickpeas; 1 cups Non-fat Greek yogurt; 2 cups Fresh baby spinach; 0.5 cup Tomato puree; 0.5 tbsp Olive oil; 0.5 cup Yellow onion; 1 tsp Minced garlic; 1 tsp Grated ginger; 1 tsp Curry powder; 0.5 tsp Turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Water

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

YOUR SOLIN GENERATED RECIPE

Curried Chickpea and Spinach Stew

Aromatic chickpeas and tender spinach simmered in a creamy, spiced tomato base finished with a dollop of protein-rich Greek yogurt for a velvety texture.

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NUTRITION

Protein

56.3g

Fat

11.8g

Carbs

78.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked chickpeas

1 cups Non-fat Greek yogurt

2 cups Fresh baby spinach

0.5 cup Tomato puree

0.5 tbsp Olive oil

0.5 cup Yellow onion

1 tsp Minced garlic

1 tsp Grated ginger

1 tsp Curry powder

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

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PREPARATION

1
Heat the olive oil in a large skillet over medium heat.
2
Add the diced yellow onion and sauté until translucent and fragrant.
3
Stir in the minced garlic, grated ginger, curry powder, and turmeric, cooking for 1 minute to bloom the spices.
4
Add the tomato puree and cooked chickpeas, stirring well to coat the chickpeas in the spice mixture.
5
Pour in the water and simmer for 5-7 minutes until the sauce slightly thickens.
6
Fold in the fresh baby spinach and cook until just wilted.
7
Remove the skillet from the heat and stir in 1 cup of the Greek yogurt until the stew is creamy and well combined.
8
Season with sea salt and black pepper, then serve in a bowl topped with the remaining 0.25 cup of Greek yogurt.