CURRIED CHICK PEAS AND TOFU recipe review and question

[Guest guest]

Made this recipe tonight for supper it was quite good.

The only thing is you didn't mention the quantities or measurements.

You said a cake of tofu ( I used 10.5 oz.)

You said a can of chick peas ( used a 19 oz. can)

You said a can of tomatoes ( I used 28 oz. can)

I also used 3 cloves of garlic (I love Garlic)

I also rinsed the chickpeas and used 1/2 cup of vegetable broth

instead of the liquid from the chick peas.

Thanks so much for sharing this one is going into my favorite easy

pile.

Barbara from Montreal

 

 

 

, " snipsnstitches "

<snipsnstitches wrote:

>

> CURRIED CHICK PEAS AND TOFU

>

> 1 onion, chopped

> 1 clove garlic, minced or pressed

> 2 Tbs olive oil

> 2 tsp cumin

> 1 tsp coriander

> 1/2 tsp turmeric

> 1/4 tsp black pepper

> 1 cake tofu cut into 1/2 inch cubes

> 1 can chick peas, undrained

> 1 can tomatoes, chopped or petite diced

> Pinch salt

> Opt: pinch cayenne pepper

>

> Saute the onion tofu and garlic in the oil until the onions are

> translucent and tofu is slightly browned, stirring occasionally. Stir

> in the cumin, coriander, turmeric, black pepper and cayenne if using.

> Cook for 1 minute stirring constantly to let the spices soak into the

> other ingredients. Add the chick peas and aboaut 1/2 cup of their

> liquid and simmer for 5 minutes. Add tomatoes and cook until

> thoroughly heated. Add salt to taste. May be topped with a spoonful

> of plain yogurt.

>

> Serve over rice.

>

> This recipe takes LESS then 30 minutes from start to finish, even

> cooking the rice while you cook the rest.

>

[Guest guest]

I am glad you liked it and the quantities were right on. I find that even

non-vegetarians enjoy this recipe.

 

Naomi

 

barbara <bpurdy13 wrote:

Made this recipe tonight for supper it was quite good.

The only thing is you didn't mention the quantities or measurements.

You said a cake of tofu ( I used 10.5 oz.)

You said a can of chick peas ( used a 19 oz. can)

You said a can of tomatoes ( I used 28 oz. can)

I also used 3 cloves of garlic (I love Garlic)

I also rinsed the chickpeas and used 1/2 cup of vegetable broth

instead of the liquid from the chick peas.

Thanks so much for sharing this one is going into my favorite easy

pile.

Barbara from Montreal

 

, " snipsnstitches "

<snipsnstitches wrote:

>

> CURRIED CHICK PEAS AND TOFU

>

> 1 onion, chopped

> 1 clove garlic, minced or pressed

> 2 Tbs olive oil

> 2 tsp cumin

> 1 tsp coriander

> 1/2 tsp turmeric

> 1/4 tsp black pepper

> 1 cake tofu cut into 1/2 inch cubes

> 1 can chick peas, undrained

> 1 can tomatoes, chopped or petite diced

> Pinch salt

> Opt: pinch cayenne pepper

>

> Saute the onion tofu and garlic in the oil until the onions are

> translucent and tofu is slightly browned, stirring occasionally. Stir

> in the cumin, coriander, turmeric, black pepper and cayenne if using.

> Cook for 1 minute stirring constantly to let the spices soak into the

> other ingredients. Add the chick peas and aboaut 1/2 cup of their

> liquid and simmer for 5 minutes. Add tomatoes and cook until

> thoroughly heated. Add salt to taste. May be topped with a spoonful

> of plain yogurt.

>

> Serve over rice.

>

> This recipe takes LESS then 30 minutes from start to finish, even

> cooking the rice while you cook the rest.

>