Name: Chickpea and Tomato Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup Chickpeas; 1 cup Non-fat Greek yogurt; 1 tsp Avocado oil; 0.5 cup Yellow onion; 0.5 cup Tomato puree; 1 tsp Ginger paste; 1 tsp Garlic; 1 tsp Garam masala; 0.5 tsp Ground cumin; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Tomato Masala

Sautéed chickpeas simmered in a vibrant tomato-ginger sauce, served with a cooling dollop of Greek yogurt for a creamy and aromatic finish.

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NUTRITION

Protein

42g

Fat

9.9g

Carbs

76.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Chickpeas

1 cup Non-fat Greek yogurt

1 tsp Avocado oil

0.5 cup Yellow onion

0.5 cup Tomato puree

1 tsp Ginger paste

1 tsp Garlic

1 tsp Garam masala

0.5 tsp Ground cumin

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Rinse and drain the canned chickpeas thoroughly.
2
Heat the avocado oil in a large non-stick skillet over medium heat.
3
Add the diced yellow onion and sauté for 4-5 minutes until translucent and slightly golden.
4
Stir in the minced garlic and ginger paste, cooking for 60 seconds until highly fragrant.
5
Add the garam masala, ground cumin, and ground turmeric to the skillet, stirring constantly for 30 seconds to toast the spices.
6
Pour in the tomato puree and the rinsed chickpeas, stirring well to ensure every chickpea is coated in the spice mixture.
7
Reduce the heat to low and simmer for 10-12 minutes, allowing the sauce to thicken and the flavors to penetrate the chickpeas.
8
Season with sea salt and black pepper.
9
Transfer the masala to a serving bowl and top with the cold Greek yogurt and freshly chopped cilantro.