Moroccan Tofu with Chickpeas and Cumin

  • Currently 4/5
adapted from Chicken Thighs with Chickpeas and Cumin, Not Your Mother's Slow Cooker Cookbook
4 c chickpeas / garbonzo beans, soaked
28 oz tomatoes
2 bell pepper, red, seeded, chopped
2 onion, chopped
0.5 c raisins, golden
4 tbs tomato paste
1 tbs cumin, ground
0.5 tsp paprika
2 packages tofu, firm
4 tbs peanut butter, creamy
couscous / rice
1. Soak chickpeas overnight, drain.
Add chickpeas to slow cooker, and water to cover.
Mix tomatoes, pepper, onion, raisins, tomato paste, cumin, and paprika, and add on top.
Add tofu on top.
Cook 4 hours on high, check beans for doneness.
Mix, cook 2 hours on  high.

2. Stir in peanut butter.
Server over couscous or rice.
3. To make couscous: boil 1.25 parts water, add 1 part couscous, stir, remove from heat and cover.
Meal   DinnerCuisine   Middle Eastern
Dish   Main DishCooking Method   Slow Cooker
Main Ingredient   Tofu/SoyStyle   One Dish Meals
Prep Time   less than 15 minutesCooking Time   more than 2 hours
Features   Dairy-Free, Diabetic-Friendly, High-Fiber, Low-Calorie, Low-Carbohydrate, Low-Fat, Low-Sodium, Vegan, Vegetarian, Wheat/Gluten-Free

Joel Bader

Member since Dec 2009

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