Description:
This is a super easy and yummy recipe from the Moosewood cookbook. It's really easy to have most of the ingredients on hand. It's not super spicy, so if you like more spice, you might want to add more than the recipe suggests.
Ingredients:
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 pinch cayenne
3/4 pound tofu, cut in to 1/2 inch cubes (firm)
2 cups undrained cooked chick peas (16-oz can)
2 tomatoes, chopped (I used a 14.5 oz can of diced tomatoes)
1 pinch of salt, or more to taste
Directions:
Saute the onion and garlic in the oil 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 basmati rice. I served it over brown basmati
rice.
This sounds good, but I'm not much of a tofu fan. Do you think it would be utterly sacrilegious to use chicken instead?
ReplyDeleteOnly if you told your guests it was still a vegetarian dish...
ReplyDeleteYou could easily use chicken. You'd probably just use about 1 lb of chicken and you would either need to precook the chicken or just keep it simmering until the chicken was cooked through. It's a really easy dish to make and I'm getting ready to have it for lunch now!
ReplyDelete