Sort ingredients
mkastler
QR Code
Listen
Pdf
Heat 1 tablespoon of oil in a large pot over medium heat. Once hot, add the onion, garlic and cumin seeds. Cook for some minutes until the onions soften.
Meanwhile mix the spices (coriander, turmeric, paprika, chili powder but not the garam masala) into a small bowl. Add to the pot and stir to incorporate to the onion and garlic mixture. Add the tomato paste and a little of oil (if the mixture looks too dry).
Mix well, then add the diced tomato, chickpeas, salt and half a cup of water. Bring to a boil, then lower the heat and let simmer for 20 minute, until the sauce thickens.
Meanwhile, drain and pat the tofu dry. Cut into it 1-inch squares. Heat the 1 tablespoon of olive oil in a skillet and toast the tofu until golden. When the chickpea stew has reached the right consistency, stir in the garam masala, the lemon juice and the tofu. Let it cool slightly and serve with the boiled white rice.