Curried Chickpeas and Tofu

One of the classic "workhorses" of my diet has been this simple chickpea and tofu curry from the Moosewood Restaurant Cooks at Home. I don't eat as much of it now, but there was a time I'd have it at least once a week. In fact, my copy of the book is broken open at this recipe. It's a somewhat stripped down version from the cook book, mainly because it calls for a little bit of tomatoes and I don't usually have tomatoes in that particular amount.

Curried Chickpeas and Tofu

1 medium onion, chopped

2 cloves garlic, minced

1 chili pepper, minced

oil

2 teaspoons curry powder

2 teaspoons cumin

1/2 block tofu, cubed

1 cup cooked chickpeas

salt

Sauté the onion in the oil until translucent. Add the cumin, curry powder, garlic, chili and tofu a cook for a few minutes. Add the chickpeas and a 1/4 cup of their liquid if you cooked them from dried or water if you didn't. Simmer for 5-7 minutes or so and serve over rice.

Serves 2.

I have been experimenting with adding the chili later to maintain the heat, I probably should have added it even later (maybe with a few minutes to go?). Speaking of chili peppers, the one for this meal was the last from the garden. With its picking, my garden is now officially de– I mean taken to a nice farm where it will have lots of room to run around and such. Actually, the garlic is still there – I have to decide when to harvest it, and where to store it (maybe ask my landlords if I can use the garage?) Still its kinda sad, I guess I'll pull out the stakes supporting my dead tomato plant.