Creamy Chickpea and Spinach Stir-Fry with Seared Tempeh

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

Creamy Chickpea and Spinach Stir-Fry with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Stir-Fry with Seared Tempeh

Pan-seared tempeh and chickpeas tossed with wilted spinach in a luscious tahini-lemon sauce, topped with crunchy toasted sesame seeds.

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NUTRITION

470kcal
Protein
37.4g
Fat
24.5g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, sliced

60g Canned Chickpeas, drained

3 cups Fresh Spinach

1 tablespoon Tahini

1 tablespoon Nutritional Yeast

1 clove Garlic, minced

1 tablespoon Lemon Juice

0.5 teaspoon Toasted Sesame Seeds

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PREPARATION

  • 1

    Slice the tempeh into thin strips and sear in a non-stick skillet over medium-high heat until golden brown on all sides.

  • 2

    Add the drained chickpeas and minced garlic to the skillet, sautéing for two minutes until the garlic is fragrant.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, nutritional yeast, and a tablespoon of warm water until a smooth sauce forms.

  • 4

    Add the fresh spinach to the skillet and stir constantly just until the leaves begin to wilt.

  • 5

    Remove the pan from the heat and pour the tahini sauce over the mixture, tossing well to ensure everything is evenly coated.

  • 6

    Transfer to a plate and garnish with toasted sesame seeds for a final crunch.

Creamy Chickpea and Spinach Stir-Fry with Seared Tempeh

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

Creamy Chickpea and Spinach Stir-Fry with Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Stir-Fry with Seared Tempeh

Pan-seared tempeh and chickpeas tossed with wilted spinach in a luscious tahini-lemon sauce, topped with crunchy toasted sesame seeds.

NUTRITION

470kcal
Protein
37.4g
Fat
24.5g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh, sliced

60g Canned Chickpeas, drained

3 cups Fresh Spinach

1 tablespoon Tahini

1 tablespoon Nutritional Yeast

1 clove Garlic, minced

1 tablespoon Lemon Juice

0.5 teaspoon Toasted Sesame Seeds

PREPARATION

  • 1

    Slice the tempeh into thin strips and sear in a non-stick skillet over medium-high heat until golden brown on all sides.

  • 2

    Add the drained chickpeas and minced garlic to the skillet, sautéing for two minutes until the garlic is fragrant.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, nutritional yeast, and a tablespoon of warm water until a smooth sauce forms.

  • 4

    Add the fresh spinach to the skillet and stir constantly just until the leaves begin to wilt.

  • 5

    Remove the pan from the heat and pour the tahini sauce over the mixture, tossing well to ensure everything is evenly coated.

  • 6

    Transfer to a plate and garnish with toasted sesame seeds for a final crunch.