YOUR SOLIN GENERATED RECIPE
Curried Chickpea and Spinach Stew
Simmered chickpeas and tofu in a fragrant curry sauce, folded with fresh spinach and topped with a cool, creamy dollop of Greek yogurt.
INGREDIENTS
0.25 tbsp olive oil
0.5 cup yellow onion
4 oz firm tofu
1 tsp curry powder
0.5 tsp turmeric
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup tomato puree
0.5 cup chickpeas
2 cups fresh spinach
0.5 cup plain Greek yogurt
0.5 tbsp hemp seeds
PREPARATION
Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until translucent.
Add the cubed firm tofu, curry powder, turmeric, sea salt, and black pepper, stirring to coat the tofu and toast the spices.
Pour in the tomato puree and chickpeas, then bring the mixture to a gentle simmer for 10 minutes until the sauce thickens.
Stir in the fresh spinach and cook just until the leaves are wilted and bright green.
Remove from heat and serve the stew in a bowl, topped with a generous dollop of Greek yogurt and a sprinkle of hemp seeds.