Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Chickpeas and tofu in a spiced spinach sauce with garlic, ginger and cumin.
Equipment: Large frying pan
Measures and names
Ingredients
- 1 x 400g tin chickpeas, drained and rinsed
- 280 g firm tofu, drained and cut into cubes
- 300 g spinach, washed
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tomato, chopped
- 1 tsp garam masala
- Salt
- A squeeze of lemon
Method
- Heat half the oil in a large frying pan and fry the tofu for 6 minutes until golden. Tip onto a plate.
- Add the rest of the oil and the cumin seeds, then the onion, and cook for 4 minutes. Add the garlic, ginger and chilli for 1 minute, then the coriander, turmeric and tomato for 2 minutes.
- Add the spinach a handful at a time with 4 tbsp water, stirring until it has all wilted.
- Add the chickpeas and tofu, season with salt and simmer for 4 minutes.
- Stir in the garam masala, finish with a squeeze of lemon and serve.
Swaps and tips
Frozen spinach works well and saves washing: use 300 g. For a smoother saag, blend the spinach before adding the chickpeas and tofu. Keeps for 3 days in the fridge.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 31 g | 13 g | 22 g | 473 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
