Chickpea ‘tofu’ with spiced beans

Prep 0 h : 0 m
Cook 2 h : 30 m


  • 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

    Chickpea tofu

    150g chickpea flour

    2 tsp ground cumin

    1 tsp ground turmeric

    1 tsp sea salt flakes

    750ml water


  • 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.