YOUR SOLIN GENERATED RECIPE
Hearty Chickpea Masala with Fragrant Spices
Aromatic chickpeas and pressed tofu simmered in a vibrant tomato-ginger sauce, finished with a cooling dollop of creamy Greek yogurt.
INGREDIENTS
0.5 cup cooked chickpeas
6 oz extra firm tofu
0.5 cup non-fat Greek yogurt
0.5 cup tomato puree
0.5 cup diced yellow onion
0.5 tsp olive oil
1 tsp minced ginger
1 tsp minced garlic
1 tsp garam masala
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
0.25 cup water
PREPARATION
Press the extra firm tofu to remove excess moisture and cut into small cubes.
Heat the olive oil in a large pan over medium heat and sauté the diced yellow onion until translucent.
Add the minced ginger and garlic, cooking for one minute until the aroma is released.
Stir in the garam masala, ground turmeric, and ground cumin to toast the spices.
Pour in the tomato puree and water, then stir in the cooked chickpeas and tofu cubes.
Simmer the mixture for 10 minutes to allow the sauce to thicken and the tofu to absorb the spices.
Stir in the baby spinach until it is just wilted and season with sea salt and black pepper.
Serve the masala in a bowl topped with a cooling dollop of non-fat Greek yogurt.