Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 medium carrots, diced (optional)
- 1 sweet potato, diced (optional)
- 1 bell pepper, diced (optional)
- 2 cups spinach (optional)
- 1 block firm tofu, pressed and cubed
- 1 tablespoon smoked paprika
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.
- Add chickpeas, tomatoes, vegetable broth, and spices. Stir to combine.
- Bring the mixture to a simmer, then add optional vegetables like carrots, sweet potatoes, and bell peppers. Cook for 20 minutes.
- While the stew simmers, season tofu with smoked paprika, soy sauce, lemon juice, and garlic.
- Pan-sear or bake the tofu until golden brown, about 10-15 minutes.
- Once the stew is thickened, gently fold in the cooked tofu just before serving to avoid breaking it apart.
Cook’s Notes
To season the tofu to mimic salmon, the smoked paprika adds depth while lemon juice gives a fresh zing. Optional garnishes include fresh cilantro, parsley, or lemon wedges. Serve with couscous, rice, or warm flatbread for a complete meal.
Nutritional Facts (Estimated, Per Serving)
Calories: 350, Protein: 15g, Carbohydrates: 45g, Fiber: 13g, Sugar: 5g, Fat: 12g