CHICKPEA ‘TOFU’ WITH SPICED BEANS

Prep time 2 hours Cooking time 2 hours Serves 4

INGREDIENTS

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

METHOD

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 nonstick 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.