Tofu and Chickpeas Masala

INGREDIENTS

• 1½ cups boiled chickpeas
• 1 cup diced tofu
• 1 green chilli, chopped
• 1 tablespoon chopped garlic
• ½ cup chopped shallots
• 1 red tomato, chopped
• 1 tablespoon tomato puree
• 2 cups chopped green onions
• ¼ teaspoon chilli flakes
• ¼ teaspoon black pepper powder
• ¼ teaspoon chilli powder
• 1 teaspoon jaggery powder
• 1 teaspoon chilli sauce
• 1 teaspoon soya sauce
• 1 tablespoon lemon juice
• ½ teaspoon sesame seeds
• ½ cup vegetable stock or water
• 1 teaspoon oil
• Salt to taste

METHOD

• To make the masala, heat some oil, add the green chilli and garlic and caramelise them. Set aside a few caramelised garlic pieces for the garnish.
• To the same pan, add the shallots and sauté for a minute. Add the chopped tomato and cook till tender.
• Now add chilli flakes, black pepper powder, chilli powder and salt and cook.
• Add the tomato puree and jaggery along with chilli sauce and soya sauce.
• After a minute of cooking, turn off the flame and cool. Make a paste of the cooked masala along with 2 to 3 tablespoons of boiled chickpeas.
• Pour the paste back into the pan and bring it to a simmer. Add the boiled chickpeas and diced tofu.
• Add salt and adjust the seasoning, add some vegetable stock or water and when it starts bubbling, add the chopped green onions and lemon juice and turn off the flame.
• Garnish with the caramelised garlic that was set aside and sesame seeds.
• Serve with toast, roti or fried rice. Your protein-rich meal is ready.