Smoky spiced chickpeas with kale in a creamy tofu sauce — 22 g plant protein and 12 g fibre per serving. Delicious mopped up with bread, or served with roasted veggies, grains, or salads. Doubles and freezes well.
Ingredients
Chickpeas
- 1-2 tbsp olive oil
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 2 tbsp harissa (pomegranate rose & preserved lemon harissa works great)
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- 2 cans chickpeas (2 × 400 g), drained & rinsed
- ½ cup veggie stock (1.2 dl)
- 2 packed cups kale, chopped (about 60 g)
- big handful coriander, chopped
- big handful parsley, chopped
- juice from ½-1 lemon
- salt & pepper
Cream
- 300 g silken tofu
- ⅓ cup nutritional yeast (0.8 dl)
- ½ cup veggie broth (1.2 dl)
- 2 tbsp tahini
- pinch of salt
Instructions
- Heat the oil in a pot over medium heat and sauté the onion for 4-5 minutes. Add the garlic for 1 more minute, then mix through the smoked paprika, cumin, oregano, and harissa paste until coated. Add the chickpeas and stock, cover with a lid and simmer for 4-5 minutes.
- Add all the cream ingredients to a blender and blend until smooth.
- Add the chopped kale to the pot and cook for 2-3 more minutes until softened.
- Stir in the cream and heat through for a few more minutes.
- Remove from heat and mix through the fresh herbs, lemon juice, salt, and pepper to taste. Enjoy!
Notes
Substitution: The harissa can be swapped for gochujang (same amount).
Nutrition: Per serving — 22 g protein, 12 g fibre.
Meal prep: Easily doubles; freeze portions for later.
Source: emilymaun_nutrition (Instagram)