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
  • Print


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


Chickpea ‘tofu’ with spiced black-eyed beans
  • 1
    Place 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.
  • 2
    Meanwhile, 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.
  • 3
    Heat 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.
  • 4
    Meanwhile, 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.
  • 5
    Serve chickpea ‘tofu’ topped with bean mixture, cashews and chilli.


You will need to start this recipe the day before.

More From Women's Weekly Food