Tofu and Chickpea Stew Recipe


Tofu and Chickpea Stew Recipe

Immerse yourself in the comforting warmth of this Tofu and Chickpea Stew recipe, where hearty chickpeas and tender tofu cubes are enveloped in a richly spiced tomato broth, highlighted by cumin, paprika, and a hint of turmeric. This robust vegan stew is not only a nourishing meal but also infuses a burst of flavor with fresh parsley and a zesty squeeze of lemon, perfect for any season.

Ingredients:

  • 1 block (14 ounces) firm tofu, drained and pressed
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon

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Directions:

  1. Prepare the Tofu:
    • Drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
  2. Cook the Tofu:
    • Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
    • Add the tofu cubes and sauté until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pot and set aside.
  3. Sauté the Aromatics:
    • In the same pot, add the remaining 1 tablespoon of olive oil.
    • Add the chopped onion and cook until softened, about 5 minutes.
    • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  4. Build the Stew:
    • Add the ground cumin, paprika, dried oregano, ground coriander, turmeric, and red pepper flakes (if using) to the pot. Stir to combine with the onions and garlic.
    • Pour in the diced tomatoes with their juices and the vegetable broth. Stir to mix everything together.
  5. Add Chickpeas and Tofu:
    • Add the drained and rinsed chickpeas to the pot.
    • Return the sautéed tofu cubes to the pot and stir to combine.
    • Season with salt and freshly ground black pepper to taste.
  6. Simmer the Stew:
    • Bring the stew to a boil, then reduce the heat to low. Let it simmer for about 20-25 minutes, allowing the flavors to meld together.
  7. Finish the Dish:
    • Stir in the chopped fresh parsley and the juice of 1 lemon.
    • Taste and adjust seasoning if necessary.
  8. Serve:
    • Ladle the stew into bowls and serve hot.
    • Optionally, garnish with additional fresh parsley and a drizzle of olive oil.

Tips:

  • For extra flavor, you can add chopped carrots, bell peppers, or spinach to the stew.
  • Serve with crusty bread or over a bed of rice for a more filling meal.

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Tofu and Chickpea Stew

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