I like to make my lunches for work ahead of time, mostly all at the same time on a Sunday afternoon. That way, it’s all done and I don’t have to think each night before work what I’m going to pack. One of my favorites that is easy to make ahead is Chickpea Curry.
It does have tofu in it, but if that’s not your jam, you could easily substitute cooked chicken or just omit it. But this is the ideal dish to give it a try… the spices are more what you taste than the tofu. My friend who cooked this dish with me last time was not too sure about the tofu, but upon tasting it for herself, she is more open to trying tofu in new ways.
Spicy Chick Pea Curry
1 medium yellow onion
4-5 garlic cloves
2 tbs. vegetable oil
4 tsp. ground cumin
2 tsp. ground coriander
1 tsp. turmeric
1 pinch of cayenne pepper
¼ to ½ tsp. black pepper
1 package firm tofu, cut into 1 in. cubes
2 cups undrained cooked chickpeas
2 tomatoes chopped or 16 oz. can diced tomatoes
salt, to taste
- Place tofu between two plates with a can on top. Drain off liquid periodically, about 15 minutes.
- Sauté the onion and garlic in the oil for 5 minutes or until the onions are translucent, stirring occasionally. Add the cumin, coriander, turmeric, black pepper and cayenne pepper.
- Add the cubed tofu and cook for several minutes. Then add the chickpeas and some of their liquid. Simmer for 5 minutes.
- Add the tomatoes and cook until they break down a bit. Add salt to taste. Serve with rice.