Name: Spiced Chickpea and Tomato Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup canned chickpeas; 0.5 cup tomato puree; 1 tsp avocado oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp fresh ginger; 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 cup baby spinach; 2 tbsp fresh cilantro; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Spiced Chickpea and Tomato Curry

Sautéed chicken and chickpeas simmered in a fragrant, spiced tomato gravy that fills the kitchen with a warm, earthy aroma.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.8g

Fat

12.1g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 cup tomato puree

1 tsp avocado oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

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 cup baby spinach

2 tbsp fresh cilantro

1 tbsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the avocado oil in a large skillet over medium heat.
2
Add the diced yellow onion and sauté for 3-4 minutes until translucent and soft.
3
Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until highly fragrant.
4
Add the diced chicken breast to the skillet and cook for 5-6 minutes until browned on all sides.
5
Stir in the garam masala, ground cumin, ground turmeric, sea salt, and black pepper, ensuring the chicken is evenly coated in the spices.
6
Pour in the tomato puree and the rinsed chickpeas, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
7
Fold in the fresh baby spinach and stir until just wilted.
8
Finish by stirring in the lemon juice and garnishing with freshly chopped cilantro before serving.