Healthy Chickpeas and Tofu

 

Ingredients:

12 oz firm tofu
15 oz can chickpeas, rinsed and drained 1/8 cup cilantro, chopped 1/2 tsp
ground ginger
2 tsp chili powder
1 tbsp curry powder
1 tbsp garam masala
1 cup tomato puree
14 oz can coconut milk
4 garlic cloves, minced
1 medium onion, diced
1 tsp vegetable oil
Pepper
Salt 

Directions:

Rinse tofu well and pat dry with paper towel. Squeeze out all liquid
from tofu and cut tofu into the pieces.
Heat oil in the saucepan over medium heat.
Add onion to the pan and sauté for 5 minutes.
Add garlic and cook for 1 minute.
Whisk in coconut milk, ginger, chili powder, curry powder, garam
masala, tomato puree, pepper, and salt. Cook for 5 minutes.
Add chickpeas and tofu into the slow cooker.
Pour pan mixture into the slow cooker.
Cover and cook on low for 4 hours.
Garnish with cilantro and serve.