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curried chickpeas and tofu

I would be the first to admit that this isn’t the most exciting looking meal. Next time I make it I will definitely at least top it with something green 🙂 And yet, it is quick, it is cheap and it is delicious – delicious enough that the entire family eats it – and who could ask for more than that!

add chickpeas to tomato base

This is another recipe that dates from when Mr GP and I were vegetarian, and originally comes from one of the Moosewood cookbooks that I’ve mentioned before. It’s basically a chana masala with tofu added, and involves quickly sautéed tofu and chickpeas in a lightly spiced tomato sauce and can be made almost entirely from pantry items. I like to use fresh tomatoes and cook dried chickpeas from scratch (they’re nicer tasting I think as well as cheaper), but if you used all tinned you would be eating less than 30 minutes from walking in the door.

cook chickpeas in sauce

We eat this with rice, and top with a dollop of yoghurt and some chopped coriander, which also adds that pop of colour these photos are missing 🙂 If you want to make extra, leftovers reheat well, and make good work lunches. For those who really aren’t keen on tofu, you could use extra chickpeas, or substitute paneer, which would be more traditionally Indian anyway!

add tofu to curry

Curried chickpeas and tofu

Adapted slightly from a recipe in Moosewood Restaurant Cooks at Home

  • 1 onion
  • 1 clove garlic
  • 2 Tbs oil (I would usually use coconut or rice bran)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp pepper
  • 400g firm tofu
  • 400-500g cooked chickpeas (from about 200g dried) or 2 tins of chickpeas, drained
  • 2 large tomatoes
  • salt to taste
  • fresh coriander and plain yoghurt to serve

Chop onion finely, and crush garlic.  Sauté in the oil over low to medium heat partially covered until softened, stirring occasionally.

Cut tofu into approximately 2cm cubes. Add spices to the pan, followed by tofu and cook for another couple of minutes uncovered. Add the chickpeas and 125ml of their cooking liquid (or water) followed by the diced tomatoes, and simmer for 5-10 minutes until the tomato is cooked down and liquid is reduced slightly.

Season with salt, and serve with basmati rice and topped with chopped fresh coriander and plain yoghurt.