Curried Chickpea with Tofu and Kale

The fist time this winter I bought Kale. I don't eat it often cause sometimes I got digesting problems after eating kale. But today the kale at the local market just smiled at me and I had to buy it. I recently came across a recipe in the web, I changed the meat with Tofu and here's the result. Yummy!

Curried Chickpea with Tofu and Kale

What it took for 4:
* 1 bunch kale, cut into small chunks
* 3 Tbs extra-virgin olive oil, divided
* 1 small white onion, diced
* 3 cloves garlic, minced
* 1 Tbs cumin seeds, toasted
* 1 Tbs. ground turmeric
* 1 Tbs. garam masala
* 1 can chickpeas, drained and rinsed
* 3 roma tomatoes, roughly chopped
* 1 block extra-firm tofu, cut into a dice
* coarse salt and freshly ground pepper


Heat 1 Tbs oil in a medium skillet. Add the kale and saute until wilted, about 3 minutes. Toss in a pinch of salt. Remove from pan and set aside.

To the pan, add the remaining oil. Add the onions and saute 2 minutes, or until they start to soften.

Add the garlic and bloom for 30 seconds. Add the spices and toss to combine. Saute 30 more seconds. Season with a good pinch of salt and pepper.

Add the chickpeas, tomatoes and 1/4 cup water. This will create a little sauce to work with. Braise a couple of minutes.

Add the tofu and toss to combine. Throw that kale back in there. Taste it.

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Vegan Soy Chorizo and Beans Chili

 

 

 

What it took for 4:
* 1 package vegan soy chorizo, casings removed
* 1 can pinto beans, drained and rinsed
* 1 can black beans, drained and rinsed
* 1/2 white onion, finely chopped
* 1 red bell pepper, finely chopped
* 2 garlic cloves, minced
* 2 small jalapeno peppers, minced
* 1 Tbs. extra-virgin olive oil
* 1 can fire-roasted tomatoes, with their juices
* 1 can vegetable stock
* 1 Tbs. ground cumin
* 1 Tbs. ground chili powder
* 1 tsp garlic salt
* 1 Tbs. oregano
* 1 cup fresh cilantro, roughly chopped (plus more for garnish)

Heat the oil in a large pan, or dutch oven. Add the onions, red bell pepper and jalapeno peppers; saute for 6 minutes.

Add the garlic, along with the spices and Mexican oregano; bloom for 30 seconds.

Add the soy chorizo and break up with the wooden spoon, until crumbled, 2 minutes.

Add the beans, tomatoes and broth. Simmer for 45 minutes. Stir in the cilantro and simmer 15 more minutes.