Chickpea ‘tofu’ with spiced black-eyed beans
Nourish yourself with this delicious chickpea ‘tofu’ and spiced black-eyed beans. A healthy and flavoursome vegetarian dish perfect for dinner.
- 10 mins preparation
- 1 hr 20 mins cooking
- Serves 4
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Ingredients
Chickpea ‘tofu’ with spiced black-eyed beans
- 1 1/3 cup (300g) black-eyed beans
- 1 tablespoon olive oil
- 1 large brown onion (200g), chopped finely
- 4 clove garlic, chopped finely
- 4 teaspoon finely grated fresh ginger
- 2 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1/2 teaspoon chilli powder
- 400 gram canned diced tomatoes
- 1 cup (250ml) coconut cream
- 2 teaspoon caster (superfine) sugar
- 2 tablespoon lemon juice
- 2 tablespoon olive oil, extra
- 1/3 cup (50g) chopped cashews, roasted, halved
- 1 fresh long green chilli, sliced thinly
Chickpea tofu
- 1 cup (150g) chickpea (besan) flour
- 2 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt flakes
- 3 cup (750ml) water
Method
Chickpea ‘tofu’ with spiced black-eyed beans
- 1Place beans in a medium bowl, cover with cold water; stand 2 hours. Drain. Rinse under cold water; drain. Place beans in a medium saucepan of boiling water; return to a boil. Reduce heat; simmer, for 1 hour or until beans are tender. Drain.
- 2Meanwhile, make chickpea ‘tofu’: Grease and line a 19cm square cake pan with baking paper. Combine flour, cumin, turmeric and salt in a medium bowl. Add half the water; whisking, until smooth and combined. Place the remaining water in a medium saucepan over high heat; bring to the boil. Add chickpea mixture; cook, whisking continuously, for 2 minutes or until thick and glossy. Pour mixture into pan. Refrigerate for 2 hours or until set.
- 3Heat oil in a large saucepan over medium heat; cook onion, garlic, ginger, cumin, paprika and chilli powder for 5 minutes or until onion softens. Add beans, tomatoes, coconut cream and sugar; cook, stirring occasionally, for 15 minutes or until sauce thickens. Stir in juice; season to taste.
- 4Meanwhile, remove chickpea ‘tofu’ from pan; cut into eight rectangles. Heat extra oil in a large non-stick frying pan over high heat; cook chickpea ‘tofu’ for 1 minute each side or until golden.
- 5Serve chickpea ‘tofu’ topped with bean mixture, cashews and chilli.
Notes
You will need to start this recipe the day before.