Monday, January 26, 2009

Curried Chickpeas and Tofu

This recipe is pretty boring but it takes like 14 seconds to make so it wins some points there. We enjoyed our super-quick dinner with some microwave basmati rice (I hate getting home late from class so I'm allowed to be lazy). Maybe even a make-again due to the extreme quickness of the preparation.


Curried Chickpeas and Tofu
Moosewood Cooks at Home
via CLBB (SheRa)

Suggestion: just use curry powder instead of all the different spices

1 medium onion, chopped
1 clove garlic, minced or pressed
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon ground black pepper
pinch cayenne, (optional)
1 cake tofu (3/4 pound), cut into 1/2 inch cubes
2 cups cooked chick peas, (16 oz. can)
2 tomato, chopped (about 1 1/2 cup)
pinch salt, (or more to taste)
cilantro, chopped (optional)
plain yogurt, (optional)

Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally. Stir in the cumin, coriander, turmeric, black pepper, and optional cayenne. Add the cubed tofu and cook for a minute or so, stirring constantly. Add the chick peas 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 topped with cilantro and/or yogurt if you like.

Notes: serve over rice

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