Sunday, April 24, 2016

Crockpot Butter Chickpeas and Tofu


My go-to meals often consist of Latin spices in profile. Cumin, chiles, oregano, garlic and onion. However, I'm trying to broaden my spectrum of eating and I've been trying a few Indian dishes lately. This is a completely vegan meal, though while I'm not vegan by any means, I did enjoy it. Tofu is "meaty" enough for me and I used Extra Firm for this recipe. I doubled the seasonings of the original recipe as I'm the seasoning queen, but that's personal preference. Top with fresh cilantro or a dollop of sour cream if you so desire. This would be excellent with homemade (or store bought) naan bread.


Crockpot Butter Chickpeas with Tofu and Rice
adapted from delishknowledge.com

1 package of extra firm tofu 12oz, rinsed, drained and cubed
1 tbsp olive oil
1 medium yellow onion, diced
2 tbsp minced garlic
1 can light coconut milk
1 can garbanzo beans (16oz), rinsed and drained
1 can of tomato puree (15-16oz)
1 tbsp garam masala
1 tsp chili powder
1/2 tsp ground ginger
salt and pepper, to taste
fresh chopped cilantro, for garnish


Remove tofu from package and rinse. Wrap in several layers of paper towel and place a heavy object on top to press excess moisture out. I used the crock of my crock pot. Press for 15 minutes. Slice and cube into bite sizes pieces.

In large pot, heat olive oil over medium heat. Add in diced onions and cook until soft and translucent, approximately 5 minutes. Add in garlic, stir to combine.

Add in coconut milk, tomato puree and all of your seasonings. Stir to combine and cook on medium-low heat until sauce is thicker and has reduced and slightly thickened. Approximately 10-15 minutes.

Open can of garbanzo beans, rinse thoroughly and drain.

Spray crock with non-stick spray and place garbanzo beans and tofu on the bottom. Top with sauce, making sure everything is covered and submersed. Cook on LOW for 4 hours. 

Serve over rice.


Servings: 5

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