slow cooker butter chickpeas


INGREDIENTS
  • 1 package firm tofu (12 oz.)
  • 1 tablespoon olive oil or vegan butter
  • 1 medium size onion, diced
  • 4 garlic cloves, minced
  • 1 can coconut milk (I used light)
  • 1 cup tomato puree
  • 1 tablespoon + 1 teaspoon garam masala
  • 1 tablespoon + 1 teaspoon curry powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground ginger
  • salt/pepper
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1/8 cup cilantro, finely chopped
INSTRUCTIONS
  1. Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes.
  2. In a saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes.
  3. Add in the garlic and stir to combine.
  4. Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper.
  5. Cook until slightly thick, about 5 minutes.
  6. While the sauce is cooking, finely cube the tofu.
for full instructions you can go to :    https://www.delishknowledge.com

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