Name: Slow-Cooked Chickpea and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz extra firm tofu; 0.25 cup canned chickpeas; 4 tbsp nutritional yeast; 2 tbsp hemp hearts; 1 cup diced zucchini; 1 cup fresh spinach; 1.5 cup low-sodium vegetable broth; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Slow-Cooked Chickpea and Vegetable Stew

Slow-cooked medley of tender chickpeas and pressed tofu simmered in a fragrant, herb-infused broth for a velvety and comforting finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.9g

Fat

27.8g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

12 oz extra firm tofu

0.25 cup canned chickpeas

4 tbsp nutritional yeast

2 tbsp hemp hearts

1 cup diced zucchini

1 cup fresh spinach

1.5 cup low-sodium vegetable broth

1 tsp garlic powder

1 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the extra firm tofu for at least 20 minutes to remove excess moisture and ensure a firm texture.
2
Cut the pressed tofu into half-inch cubes and set aside.
3
Add the cubed tofu, canned chickpeas, diced zucchini, garlic powder, onion powder, smoked paprika, sea salt, and black pepper into the slow cooker.
4
Pour the low-sodium vegetable broth over the ingredients and stir gently to combine.
5
Cover the slow cooker and cook on the low setting for 4 hours until the vegetables are tender.
6
Stir in the nutritional yeast, hemp hearts, and fresh spinach, allowing the heat to wilt the greens for 2 minutes.
7
Drizzle the lemon juice over the stew just before serving to brighten the savory flavors.