North African Tofu with Chickpeas
The recipe begins, "Feeling a little exotic? Serve this delightful tomato, zucchini, and chickpea sauce with a basket of warm pita bread. Finger food at its best."
ingredients: (we made only 1/2 of this recipe)
16 oz firm tofu, cut into 1" strips
2 T olive oil
1 medium onion, chopped (we didn't have. so we used a bunch of garlic, grated.)
2 cups canned diced tomatoes, with liquid (we used crushed tomatoes)
1 cup dry white wine
1 cup vegetable stock (didn't have, used more wine instead...)
1/4 t salt
1/8 t pepper
1 medium zucchini, diced (used summer squash instead)
2 cups chickpeas, cooked
1 T fresh mint leaves, minced (used basil instead)
Pita bread, cut in triangles (used whole-wheat tortillas instead)
preparation:
1. in a large saucepan, saute the tofu in oil until browned. remove from pan and set aside.
2. in the same saucepan, cook the onion until softened. add the tomatoes, wine, vegetable stock, salt, and pepper, and bring to a boil.
3. add the zucchini and simmer, covered, for 20 min
4. stir in the chickpeas, tofu, and mint. simmer, uncovered, for 15 minutes or until sauce thickens slightly.
5. serve warm in a large bowl with pita wedges for dipping.
$8.99.
1 comment:
Very impressive. The lemon is a nice touch.
Yesterday I had the best food when I was out with my parents... Tuna... A thick piece of it, not cooked very much, and with a lot of pepper and other flavors which were a bit spicy, but not too bad. On the side was half a grilled tomato, half a grilled yellow squash, a piece or two of grilled bok choy, and a solid slice of grilled sweet-potato.
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