Curried Chickpeas and Tofu

This is one of our old “standbys.” We have made this recipe so often that it has become “comfort food” for us.

The recipe comes from one of the first cookbooks I started exploring regularly: Moosewood Restaurant Cooks at Home. The subtitle is “Fast and Easy Recipes for Any Day” and that is what initially attracted my attention. But what I found were recipes that taught me a lot about simple but flavorful food.

Because of this book, I made my first en papillote recipe even though they call it “in a packet.” I tried seitan for the first time. And I never thought to sauté bananas in butter, cinnamon and Grand Marnier for dessert until this book! Where had these flavors been all my life?

The book describes the recipe this way: “In this pretty yellow and red curry, we’ve adapted the traditional Indian dish by replacing the usual chenna (cheese) with tofu. Curried Chickpeas and Tofu is so easy to prepare, that several uncomplicated side dishes can be made at the same time.”

So when you get home tired, hungry and just want to eat, this is faster than the pizza place and a lot healthier!


Curried Chickpeas and Tofu

1 medium onion, chopped

1-2 garlic cloves, minced

1 red pepper, chopped

2 tablespoons vegetable oil

2 teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon crushed red pepper

½ teaspoon ground black pepper

Pinch of cayenne pepper

1 (12-16 ounce) cake firm tofu, cut into ½ inch cubes

1 (16 ounce can) chickpeas, undrained

1 (14.5 ounce) can diced tomatoes, undrained

Salt to taste


Sauté the onion and garlic in the oil until the onions are translucent.


Stir in the spices and add the tofu.


Cook for about a minute stirring carefully so you don’t break up the small cubes.


Add the chickpeas and simmer for a few minutes.


Add the tomatoes, stir and continue to cook for another five minutes. Add salt to taste and serve.


You can top it with some plain yogurt or sour cream and a bit of chopped cilantro.

NOTE: We like to serve it over or alongside some plain white rice or basmati rice. We do, however, sometimes make it with Coconut Basmati Rice, a recipe that is suggested in the cookbook as a good side dish. I’ll have to post it here sometime soon!

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