Name: Creamy Chickpea and Spinach Stew with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cooked Lupini Beans; 2 tablespoons Chickpeas; 3 tablespoons Nutritional Yeast; 2 cups Fresh Spinach; 50 grams Roasted Sweet Potato; 0.5 tablespoon Tahini; 0.5 cup Sliced Mango; 1 cup Vegetable Broth; 1 clove Garlic

Creamy Chickpea and Spinach Stew with Roasted Sweet Potato

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 Stew with Roasted Sweet Potato

Simmered chickpeas and lupini beans in a savory tahini and nutritional yeast broth, served with roasted sweet potato and fresh sliced mango for a vibrant, creamy finish.

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NUTRITION

Protein

42.4g

Fat

11g

Carbs

58.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lupini Beans

2 tablespoons Chickpeas

3 tablespoons Nutritional Yeast

2 cups Fresh Spinach

50 grams Roasted Sweet Potato

0.5 tablespoon Tahini

0.5 cup Sliced Mango

1 cup Vegetable Broth

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and roast the cubed sweet potato until tender and slightly caramelized.
2
In a large pot, sauté the minced garlic in two tablespoons of vegetable broth over medium heat until fragrant.
3
Add the lupini beans, chickpeas, remaining vegetable broth, and nutritional yeast to the pot, simmering for 8 minutes to meld the flavors.
4
Whisk in the tahini and fold in the fresh spinach, stirring until the greens are just wilted and the broth is creamy.
5
Ladle the stew into a bowl, top with the roasted sweet potato, and serve with the fresh mango on the side for a bright flavor contrast.