Name: Creamy Chickpea and Spinach Skillet with Seared Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 oz Tempeh, sliced; 1/4 cup Canned Chickpeas, rinsed; 1/4 cup Nonfat Plain Greek Yogurt; 2 cups Fresh Spinach; 1 tsp Olive Oil; 1 clove Garlic, minced; 1 tbsp Lemon Juice; 1/2 tsp Cumin; 1/4 tsp Turmeric

Creamy Chickpea and Spinach Skillet with Seared 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 Skillet with Seared Tempeh

Pan-seared tempeh and chickpeas simmered with fresh spinach in a light, tangy yogurt sauce, finished with a squeeze of lemon for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.2g

Fat

25.1g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Tempeh, sliced

1/4 cup Canned Chickpeas, rinsed

1/4 cup Nonfat Plain Greek Yogurt

2 cups Fresh Spinach

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

1/2 tsp Cumin

1/4 tsp Turmeric

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Slice the tempeh into thin strips or bite-sized cubes.
2
Heat the olive oil in a large non-stick skillet over medium-high heat.
3
Add the tempeh to the skillet and sear for 3-4 minutes per side until golden brown and crisp.
4
Add the minced garlic, chickpeas, cumin, and turmeric to the pan, stirring for 1 minute until the spices are fragrant.
5
Toss in the fresh spinach and cook for 1-2 minutes until the leaves are just wilted.
6
Remove the skillet from the heat to prevent the yogurt from curdling.
7
Stir in the Greek yogurt and lemon juice until a creamy sauce forms and coats the ingredients.
8
Season with a pinch of salt and black pepper and serve immediately.