Chickpea Stew with Tofu, Spinach, Carrot and Avocado

Ingredients

• Chickpeas1 cup (200 g)
• Tofu150 g
• Spinach1 cup (30 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Vegetable Broth1/2 cup (120 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked chickpeas.

2. 2

   Step 2

   Peel and cut the carrot into small pieces. Chop the garlic.

3. 3

   Step 3

   Heat the oil in a pot over medium heat and add the vegetables. If you wish, you can add paprika.

4. 4

   Step 4

   Stir-fry for 3-4 minutes and stir occasionally.

5. 5

   Step 5

   Then add the cooked chickpeas and cover with broth or water.

6. 6

   Step 6

   Once boiling, add the spinach and boil for 1-2 minutes.

7. 7

   Step 7

   Drain and dice the tofu. Next, add the tofu to the stew.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Stew with Tofu, Spinach, Carrot and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.