Readers, I bring to you today a laughably easy recipe that can be made in under 20 minutes for about $1.25 per serving. It's a modified version of a recipe from the Moosewood Restaurant Cooks at Home (an exceptional cookbook, by the way--I recommend it). After testing it here at Casual Kitchen, I've simplified the recipe to make it even easier for readers.
I hope you enjoy this dish as much as we did!
Curried Chickpeas and Tofu
One medium onion, coarsely chopped or slivered
2-3 garlic cloves, chopped or pressed
1/2 teaspoon hot pepper flakes (or 1/4 to 1/2 teaspoon cayenne pepper), to taste
2-3 Tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Fresh ground black pepper and (optional) a dash of salt, to taste
12-14 ounce block of firm tofu, cut into 1-inch cubes
1 14.5-ounce can chickpeas, with liquid kept in reserve
1 14.5-ounce can diced tomatoes
1) Saute the onion, garlic and hot pepper flakes (or cayenne pepper) in the olive oil on medium high heat for a few minutes until softened. Add cumin, coriander, turmeric and black pepper.
2) Add the tofu, stir gently until combined. Then add the chickpeas, along with about 1/2 to 3/4 cup of the chickpea liquid from the can. Stir gently, and simmer for 1-2 minutes. Add the diced tomatoes, combine well, and simmer for another 5 minutes. Serve immediately over rice or brown rice.
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