Name: Curried Chickpea and Spinach Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 tsp avocado oil; 0.5 cup yellow onion; 2 cloves garlic; 1 tsp fresh ginger; 1 tbsp curry powder; 0.5 tsp ground turmeric; 0.33 cup cooked chickpeas; 0.33 cup cooked red lentils; 1 cup vegetable broth; 2 cups fresh baby spinach; 0.75 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Curried Chickpea and Spinach Stew

Sautéed aromatics and tender chickpeas simmered in a fragrant turmeric-infused broth with wilted spinach for a creamy and vibrant finish.

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NUTRITION

Protein

35.4g

Fat

5.2g

Carbs

62.0g

SERVINGS

1 serving

INGREDIENTS

0.25 tsp avocado oil

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

1 tbsp curry powder

0.5 tsp ground turmeric

0.33 cup cooked chickpeas

0.33 cup cooked red lentils

1 cup vegetable broth

2 cups fresh baby spinach

0.75 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the avocado oil in a large pot over medium heat.
2
Add the diced yellow onion and sauté for 5 minutes until translucent and soft.
3
Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
4
Add the curry powder and ground turmeric, stirring constantly for 30 seconds to toast the spices and release their oils.
5
Pour in the cooked chickpeas, cooked red lentils, and vegetable broth, stirring to combine.
6
Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld together.
7
Stir in the fresh baby spinach and cook for 2 minutes until the leaves are just wilted.
8
Remove the pot from the heat and stir in the Greek yogurt until the stew is creamy and well combined.
9
Season with sea salt and black pepper before serving hot in a shallow bowl.