Ingredients
- Tofu (firm): ½ cup (cubed)
- Cooked chickpeas: 1 cup
- Tomatoes: 2 medium (chopped)
- Onion: 1 small (chopped)
- Garlic: 2 cloves (minced)
- Ginger: ½ inch (grated)
- Olive oil: 1 tablespoon
- Cumin seeds: ½ teaspoon
- Coriander powder: 1 teaspoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon (adjust to taste)
- Vegetable broth or water: 1½ cups
- Spinach (optional): ½ cup (chopped)
- Salt: to taste
- Lemon juice: 1 teaspoon
- Fresh coriander leaves: for garnish
Preparation
Heat a pan with half a tablespoon of oil.
Add tofu cubes and lightly sauté until golden brown on all sides. Remove and set aside
In the same pan, add the remaining oil.
Add cumin seeds and let them splutter.
Add chopped onion, garlic, and ginger. Sauté until onions turn gold,
Stir in the chopped tomatoes and cook until soft and mushy.
Add coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes until fragrant.
Add the cooked chickpeas and vegetable broth (or water).
Simmer for 10 minutes on low heat to blend the flavors.
Gently mix in the sautéed tofu and spinach (if using).
Simmer for another 2-3 minutes until spinach wilts.
Stir in lemon juice and garnish with fresh coriander leaves.
Pair with brown rice, quinoa, or enjoy as a standalone meal.
Servings: 2
Notes
- Mash a few chickpeas while simmering to make the stew thicker.
- Add more tofu or use roasted peanuts for additional protein.
- For a Mediterranean twist, add paprika and oregano instead of Indian spice
- Store in an airtight container in the refrigerator for up to 2 days. Reheat with a little water.
