YOUR SOLIN GENERATED RECIPE
Paneer and Chickpea Stir-fry Bowl
Sautéed low-fat paneer and chickpeas tossed with crisp bell peppers and fragrant mild spices in a single skillet for a quick, high-protein bowl.
INGREDIENTS
10 oz low-fat paneer
0.75 cup canned chickpeas
1 cup red bell pepper
1 cup baby spinach
0.5 tbsp avocado oil
0.5 tsp ground turmeric
1 tsp cumin seeds
0.5 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh lemon juice
PREPARATION
Cut the low-fat paneer into small half-inch cubes and drain the canned chickpeas.
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the cumin seeds to the hot oil and toast for 30 seconds until they begin to sizzle.
Place the paneer cubes in the skillet and sauté for 5 minutes until the edges are lightly browned.
Add the chickpeas and diced red bell pepper to the skillet, stirring occasionally for 4 minutes.
Season the mixture with ground turmeric, sea salt, and black pepper, stirring to coat evenly.
Toss in the baby spinach and cook for 1 minute until the leaves are just wilted.
Remove from heat and drizzle with fresh lemon juice before serving in a bowl.