Chickpea ‘tofu’ with spiced beans
1 tbsp olive oil
200g onions, finely chopped
4 cloves garlic, finely chopped
4 tsp finely grated fresh ginger
2 tbsp ground cumin
1 tbsp sweet paprika
½ tsp chilli powder
300g black-eyed beans, soaked in water for 2 hours, rinsed and boiled until tender
400g canned diced tomatoes
250ml coconut cream
2 tsp caster (superfine) sugar
2 tbsp lemon juice
2 tbsp olive oil, extra
50g cashews, roasted, halved
1 fresh green chilli, thinly sliced
150g chickpea flour
2 tsp ground cumin
1 tsp ground turmeric
1 tsp sea salt flakes
To make chickpea ‘tofu’: Grease and line a 19cm square cake pan with baking paper. Combine all the ingredients, except water in a bowl. Add half the water; whisking, until smooth and combined.
Place the remaining water in a medium saucepan over high heat; bring to the boil. Add chickpea mixture; cook, whisking continuously, for 2 mins or until thick and glossy. Pour mixture into the prepared cake pan. Refrigerate for 2 hours or until set.
Meanwhile, heat oil in a large saucepan over medium heat; cook onion, garlic, ginger, cumin, paprika and chilli powder for 5 mins or until onion softens. Add beans, tomatoes, coconut cream and sugar; cook, stirring occasionally, for 15 mins or until sauce thickens. Stir in juice; season to taste.
Meanwhile, remove chickpea ‘tofu’ from pan; cut into eight rectangles. Heat extra oil in a non-stick frying pan over high heat; sear chickpea ‘tofu’ for 1 minute each side or until golden.
Serve chickpea ‘tofu’ topped with bean mixture, cashews and chilli.