NUTRITION

SERVINGS

INGREDIENTS

1.5 cups canned chickpeas (no salt added)

1 cup canned diced tomatoes

100g extra firm tofu

1/2 medium yellow onion

2 garlic cloves

1 tsp extra virgin olive oil

1 cup low-sodium vegetable broth

1 tsp ground cumin

1 tsp smoked paprika

1 tsp turmeric powder

1 pinch cayenne pepper

2 tbsp fresh parsley

2 tbsp fresh cilantro

PREPARATION

• 1

  Drain and rinse the chickpeas, and pat them dry.

• 2

  Dice the onion and mince the garlic. Cube the tofu into bite-sized pieces.

• 3

  Heat the olive oil in a medium saucepan over medium heat. Sauté the diced onion until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.

• 4

  Stir in the ground cumin, smoked paprika, turmeric, and a pinch of cayenne pepper. Toast the spices for about 30 seconds to release their aroma.

• 5

  Add the diced tomatoes (with their juices) and the low-sodium vegetable broth to the pan, stirring well to combine.

• 6

  Gently fold in the chickpeas and tofu cubes. Bring the mixture to a light simmer and let it cook for 10-12 minutes so that the flavors meld together.

• 7

  Taste and adjust seasoning with salt and pepper if needed.

• 8

  Remove from heat and stir in the fresh parsley and cilantro just before serving.

• 9

  Serve hot as a satisfying meal for breakfast, lunch, or dinner.