Name: Chickpea ‘tofu’ with spiced black-eyed beans
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Ingredients: 1 1/3 cup (300g) black-eyed beans; 1 tablespoon olive oil; 1 large brown onion (200g), chopped finely; 4 clove garlic, chopped finely; 4 teaspoon finely grated fresh ginger; 2 tablespoon ground cumin; 1 tablespoon sweet paprika; 1/2 teaspoon chilli powder; 400 gram canned diced tomatoes; 1 cup (250ml) coconut cream; 2 teaspoon caster (superfine) sugar; 2 tablespoon lemon juice; 2 tablespoon olive oil, extra; 1/3 cup (50g) chopped cashews, roasted, halved; 1 fresh long green chilli, sliced thinly; Chickpea tofu; 1 cup (150g) chickpea (besan) flour; 2 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon sea salt flakes; 3 cup (750ml) water

Ingredients

1 1/3 cup (300g) black-eyed beans

1 tablespoon olive oil

1 large brown onion (200g), chopped finely

4 clove garlic, chopped finely

4 teaspoon finely grated fresh ginger

2 tablespoon ground cumin

1 tablespoon sweet paprika

1/2 teaspoon chilli powder

400 gram canned diced tomatoes

1 cup (250ml) coconut cream

2 teaspoon caster (superfine) sugar

2 tablespoon lemon juice

2 tablespoon olive oil, extra

1/3 cup (50g) chopped cashews, roasted, halved

1 fresh long green chilli, sliced thinly

Chickpea tofu

1 cup (150g) chickpea (besan) flour

2 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon sea salt flakes

3 cup (750ml) water

Method

1.Place beans in a medium bowl, cover with cold water; stand 2 hours. Drain. Rinse under cold water; drain. Place beans in a medium saucepan of boiling water; return to a boil. Reduce heat; simmer, for 1 hour or until beans are tender. Drain.

2.Meanwhile, make chickpea ‘tofu’: Grease and line a 19cm square cake pan with baking paper. Combine flour, cumin, turmeric and salt in a medium 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 minutes or until thick and glossy. Pour mixture into pan. Refrigerate for 2 hours or until set.

3.Heat oil in a large saucepan over medium heat; cook onion, garlic, ginger, cumin, paprika and chilli powder for 5 minutes or until onion softens. Add beans, tomatoes, coconut cream and sugar; cook, stirring occasionally, for 15 minutes or until sauce thickens. Stir in juice; season to taste.

4.Meanwhile, remove chickpea ‘tofu’ from pan; cut into eight rectangles. Heat extra oil in a large non-stick frying pan over high heat; cook chickpea ‘tofu’ for 1 minute each side or until golden.

5.Serve chickpea ‘tofu’ topped with bean mixture, cashews and chilli.

You will need to start this recipe the day before.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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