Chickpeas with Smoky Tofu

by Josiah Meldrum November 07, 2024

This recipe was inspired by a dish from Rebel Recipes's Instagram feed. The main difference is that we used dried chickpeas, put a bit of ras el hanout in the marinade and used Liberty Fields Dorset apple balsamic and apple syrup instead of balsamic and maple syrup.

British Chickpeas. That was something we never really imagined we’d be able to write 10 years ago.

When we started Hodmedod in 2012 we knew that for various quite complicated historical reasons the pulses people liked to eat in the UK (chickpeas, lentils, haricot beans) weren’t the ones that grow well here well (peas, fava beans).

We set about trying to change those habits (and we’ve had a fair bit of success), but we also began working out whether we could grow some of the ‘tricky’ pulses. We and the farmers we work with have learned a lot - we’re pretty good at lentils now - but it’s all still been hit and miss, especially with chickpeas.

But here’s the thing; the small crops of chickpeas we’ve had have been unbelievably delicious and keep us trying

Serves 2 to 3

Ingredients

For the Chickpeas:

250g Cooked Chickpeas (see the tips in our Pulses 101)
150ml Chickpea cooking stock
1 Leek or White Onion, roughly chopped
4 Cloves of Garlic, sliced
2 tbsp Red Pesto
1tsp Whole Cumin Seeds
1 tbsp Smoked Paprika
1 tsp Oregano
1 tsp Apple Balsamic Vinegar
1 tsp Salt
2 tbsp Olive Oil

For the tofu:

200g Block of Smoked Tofu
1 tbsp Soy Sauce
3 tbsp Apple Balsamic Vinegar
1 tbsp Apple Syrup or Maple Syrup
1 tsp Smoked Paprika
½ tsp Dijon Mustard
½ tsp Garlic Granules
1 tsp Ras el Hanout
Salt and Pepper, to taste

To serve

A drizzle of Yoghurt or Coconut Cream
A large pinch of Sesame Seeds, toasted

Method

For the Chickpeas:

Cook the dried chickpeas according to the packet's instructions. See our tips in our Pulses 101 blog post.
Fry the leek or onion, in olive oil over medium heat, season and cook until soft and golden. This should take around 10 mins.
Add the cumin, paprika, oregano and garlic and fry for a further 30 secs.
Add the chickpeas, plus their stock, red pesto and balsamic, and cook on low heat for 5 mins. Check the seasoning.

For the tofu:

Mix all the ingredients, except the tofu, to create a marinade for your tofu.
Cube the tofu and add to the marinade, mix well to coat. It's not essential, but this can be done a few hours or the night before cooking.
Fry the tofu in a little oil until each side is crispy.
Serve the tofu over the chickpeas with a drizzle of yoghurt or coconut milk and sprinkle over the sesame seeds.

Josiah Meldrum

Author

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Baking Brazil Nuts Chia Christmas Flaked Cereals Poppy Seeds Pumpkin Seeds Quinoa Puffs Rye Flakes Spelt Flakes Wheat Flakes Winter

Christmas Granola

by Tereza Pospíšilová December 19, 2024

A diverse blend of grains, seeds and nuts bring varied textures to this festive granola. Cranberries and traditional winter spices add Christmas flavours. Jarred up, this granola makes a wonderful gift for friends and family.

Baking Barley Flakes Desserts oats

Jammy Spiced Oat & Barley Crumble Bars

by Leanne Townsend December 19, 2024

These spiced jammy bars, topped with a crumble of oat and black barley flakes, are perfect for packed lunches, afternoon treats or served warm with ice cream as a delicious dessert.

Baking British Malted Wheat Flour Rye Rye Flour

Sticky Gingerbread Cake

by Amy Oboussier December 16, 2024

This recipe combines malted wheat and rye flour to create a rich sticky ginger cake, reminiscent of Jamaican Gingerbread or Yorkshire Parkin. Rye flour is usually associated with heavy dense bread, but this gingerbread is surprisingly light and delicate, while still being comforting.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.

Chickpeas with Smoky Tofu

Ingredients

For the Chickpeas:

For the tofu:

To serve

Method

For the Chickpeas:

For the tofu:

Josiah Meldrum

Leave a comment

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Christmas Granola

Jammy Spiced Oat & Barley Crumble Bars

Sticky Gingerbread Cake

Follow

Spill the beans!

Newsletter