Curried Chick Peas and Tofu

Curried Chickpeas and Tofu

This is a super super easy recipe.  Like you don’t have a lot of time but you want to make yourself enough food to last you a week.  This recipe is adapted from the Moosewood Restaurant Cookbook, which is a cookbook from one of the most famous vegetarian restaurants in New York.

Here’s what you need:

  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 T vegetable oil
  • 2 t ground cumin
  • 1 t ground coriander
  • 1/2 t turmeric
  • 1/4 t black pepper
  • pinch of cayenne
  • package of extra-firm tofu, pressed and cut into 1/2 inch cubes
  • 1 16 oz can of chickpeas
  • 2 tomatoes
  • 6 cups spinach
  • salt to taste

Here’s what you do:

  1. Saute the onion and garlic in the oil until the onions are translucent.  Stir in the cumin, coriander, turmeric, black pepper and cayenne.
  2. Add the tofu and cook for about 5 minutes or until it starts to get a little brown.
  3. Add the chickpeas and 1/2 cup of their liquid and simmer for 5 minutes.  Add the tomatoes and spinach and cook until the tomatoes are thoroughly heated and the spinach is wilted.  Add salt to taste
  4. Serve with wild rice or brown rice.
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