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1 medium onion, chopped

1 clove garlic, minced or pressed

2 Tbl vegetable oil

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp black pepper

pinch of cayenne

1 cake tofu, cut into 1/2 inch cubes

2 cups undrained cooked chick peas (16-oz can)

2 tomatoes, chopped (about 1 1/2 cups)

pinch of salt (or more to taste)



Sauté the onion and garlic in the oil until the onions are translucent, stirring occasionally. Stir in the spices. 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 over rice. Steamed broccoli for a side dish completes the meal.

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