- 1 onion, chopped
- 1 clove garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 1 pinch cayenne
- 3/4 lbs tofu, cut in to 1/2 inch cubes
- 1 16 oz. can undrained chickpeas
- 2 tomatoes, chopped
- 1 pinch of salt, or more to taste
Sauté the onion and garlic until the onions are translucent, stirring occasionally.
Stir in the cumin, coriander, turmeric, pepper, and cayenne.
Add the cubed tofu and cook for a minute or so, stirring constantly.
Add the chickpeas and about 1/2 cup of their liquid, and simmer for 5 minutes.
Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste.
Serve over rice. My friend recommended coconut basmati rice but I served it over regular brown rice. This is a dish that I liked to make for lunch at work. So, I would always refrigerate it after I cooked it and then I had to reheat it the next day in the microwave at work.Servings:
Submitted by: Recipe Group Member
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