Name: Creamy Chickpea and Spinach Stir Fry with Grilled Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 110g Tempeh, sliced; 1/4 cup Chickpeas, rinsed; 2 cups Fresh Spinach; 1/2 tablespoon Tahini; 2.5 tablespoons Nutritional Yeast; 1 tablespoon Liquid Aminos; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

Creamy Chickpea and Spinach Stir Fry with Grilled Tempeh

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

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Stir Fry with Grilled Tempeh

Sautéed chickpeas and spinach tossed in a velvety tahini-lemon sauce, served with grilled tempeh for a satisfyingly toasted finish.

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NUTRITION

Protein

35.6g

Fat

16.8g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, sliced

1/4 cup Chickpeas, rinsed

2 cups Fresh Spinach

1/2 tablespoon Tahini

2.5 tablespoons Nutritional Yeast

1 tablespoon Liquid Aminos

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Slice the tempeh into thin strips and heat a non-stick skillet over medium-high heat.
2
Grill the tempeh strips for 3-4 minutes per side until they are golden brown and slightly crisp.
3
Remove the tempeh from the pan and set aside.
4
In the same skillet, add the chickpeas and minced garlic, sautéing for about 2 minutes until fragrant.
5
Add the fresh spinach to the pan and stir until it just begins to wilt.
6
In a small bowl, whisk together the tahini, nutritional yeast, liquid aminos, and lemon juice with one tablespoon of warm water to create a smooth sauce.
7
Pour the sauce over the chickpea and spinach mixture, tossing well until everything is creamy and evenly coated.
8
Transfer the stir fry to a plate and top with the grilled tempeh strips before serving.