This tofu and chickpeas curry is very simple and delicious. Trust me when I say delicious, chickpeas has a unique taste, and tofu when spiced well taste so good. Now the combination of these two plus the seasoning makes this dish taste so good.
This dish is very quick to make once you have your cooked chickpeas. I usually buy different legumes, soak them overnight and boil the next day then I freeze. So, if for example I know I’m going to cook a certain legume the next day, I take some out of the freezer the night before.
This is a nice cooking tip I’m sharing with you. It makes cooking easy.
A piece of beetroot in this recipe is just to add that natural red colour. It should be as small as cubed tofu.
Curry powder is just a combination of different kinds of natural herbs, blended together. You can make it at home by choosing your favourite natural herbs and blend.
Cornstarch is to thicken the sauce, but you can use chickpea flour or wheat flour or potato starch, arrow root starch, cassava starch. Any starch will do.
3 blocks of tofu, cubed
3 cups of boiled chickpeas
1 large fresh tomato, roughly chopped
1 small piece of beetroot
1 tablespoon of tomato paste
½ tsp of turmeric powder
1 tsp of curry powder
1 tsp of ground cumin powder
2 medium fresh onion, chopped
1 small green pepper
1 tsp of ground coriander powder
1 tsp of fennel powder
1 tsp of salt
1 tsp of paprika
2 tablespoons of oil
3 cups of water
1 ½ tablespoons of cornstarch
First, combine fresh tomatoes, and beetroot in a blender. Blend until smooth.
Put the pan over medium heat, add oil ( do not heat oil) add the mixture of tomatoes and beets, add onions, tomato paste, all the water and chickpeas. Cover and summer for 5 minutes.