Sauteed Chick Peas with Tofu and Cilantro
- Number of Servings: 4
Ingredients
Tofu, extra firmChick PeasCilantroOlive OilChili PowderCumin
Drain chickpeas into a colander, saving liquid. Add chicken stock to chickpea liquid to make 1 cups, set aside. (I like to rinse canned chickpeas until no more foam appears because I think it removes some of the undigestable starches, so I rinsed mine after I drained them.)
Heat 1/2 tsp. olive oil in a large deep frying pan over high heat, then add tofu (crumbled), crumbling into pieces as you put it into the pan, and seasoning with seasoning if desired. Use a metal turner to stir and break up the tofu while you start to brown it, about 3 minutes. When tofu is fairly broken up, add chickpeas. Keeping heat high, saute tofu and chickpeas together until tofu is well browned and chickpeas are quite brown and starting to pop, about 10 minutes. (If the mixture starts to stick turn down the heat a tiny bit.)
Add ground cumin, ground chili powder, and minced garlic and cook a minute more. Add reserved cooking liquid (with added stock if needed to make 1 cups). Scrape the bottom of the pan with turner to loosen any browned bits, season with salt and pepper, then reduce heat and simmer until most of the liquid has evaporated, about 5-10 minutes.
Turn off heat, stir in chopped cilantro and .5 T olive oil. Taste to see if it needs more salt or pepper, then serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user KNA7A5.
Heat 1/2 tsp. olive oil in a large deep frying pan over high heat, then add tofu (crumbled), crumbling into pieces as you put it into the pan, and seasoning with seasoning if desired. Use a metal turner to stir and break up the tofu while you start to brown it, about 3 minutes. When tofu is fairly broken up, add chickpeas. Keeping heat high, saute tofu and chickpeas together until tofu is well browned and chickpeas are quite brown and starting to pop, about 10 minutes. (If the mixture starts to stick turn down the heat a tiny bit.)
Add ground cumin, ground chili powder, and minced garlic and cook a minute more. Add reserved cooking liquid (with added stock if needed to make 1 cups). Scrape the bottom of the pan with turner to loosen any browned bits, season with salt and pepper, then reduce heat and simmer until most of the liquid has evaporated, about 5-10 minutes.
Turn off heat, stir in chopped cilantro and .5 T olive oil. Taste to see if it needs more salt or pepper, then serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user KNA7A5.
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 9.0 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.3 g
- Protein: 10.2 g