A  delicious vegan, gluten-free protein and a fiber-rich dish of tofu and chickpeas. Enjoy it with bread, naan, or rice.

Prep Time

5 minutes

Cooking Time

15 minutes

Yields

4 Servings

Ingredients

• 1 pack of firm tofu 396 gm – 14 oz.
• 1 can of unsalted chickpeas 425 gm – 15 oz. (drained)
• ½ can full-fat coconut milk  200 ml – 7 oz.
• 80 gm almond flour
• 2 inches (approx. thumb size) of fresh ginger, finely chopped
• 1 or 2 green chilies, chopped
• 1 small bunch of fresh coriander leaves, finely chopped
• 1 or 2 tbsp avocado oil or coconut cooking oil
• 2 tbsp tomato puree
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp sea salt
• ½ tsp ground cinnamon powder
• ½ tsp coriander powder
• ½ tsp turmeric powder

Directions

1. Heat oil in a skillet over medium heat. Add chili, ginger, and spices and sauté for about 2 minutes.
2. Next add tomato puree, almond flour, and coconut milk and simmer for 5 minutes.
3. With your hands crumble the tofu into the skillet and mix well.  Next, add the chickpeas and mix well.
4. Cook for about 10 minutes, until the tofu and chickpeas have blended in well with the gravy.
5. Pour into serving bowls, scatter with fresh coriander leaves, and serve along with a lime wedge.
6. Enjoy with rice, naan, or bread.

Notes

• If you fancy onion and garlic, you can sauté them at the very beginning, before adding in chili, ginger, and spices.