Quick Curried Chickpeas with Tofu and Kale Recipe

Name: Quick Curried Chickpeas with Tofu and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Cumin Seeds, Toasted; 1 Tablespoon Ground Turmeric; 1 Tablespoon Garam Masala; 3 Tablespoons Extra Virgin Olive Oil, Divided; 1 bunch Kale, Cut Into Small Chunks; 1 whole Small White Onion, Finely Diced; 3 cloves Garlic, Minced; 2 pinches Coarse Salt And Freshly Ground Pepper; 1 can (14.5 Oz. Size) Chickpeas, Drained And Rinsed; 3 whole Roma Tomatoes, Chopped; 1/4 cups Water; 1 block (11 To 14 Oz. Size) Extra-firm Tofu, Cut Into A Dice

Servings: persons

1 Tablespoon Cumin Seeds, Toasted
1 Tablespoon Ground Turmeric
1 Tablespoon Garam Masala
3 Tablespoons Extra Virgin Olive Oil, Divided
1 bunch Kale, Cut Into Small Chunks
1 whole Small White Onion, Finely Diced
3 cloves Garlic, Minced
2 pinches Coarse Salt And Freshly Ground Pepper
1 can (14.5 Oz. Size) Chickpeas, Drained And Rinsed
3 whole Roma Tomatoes, Chopped
1/4 cups Water
1 block (11 To 14 Oz. Size) Extra-firm Tofu, Cut Into A Dice

1
Using a mortar and pestle, grind up the toasted cumin seed, turmeric and garam masala.
2
Resist licking.
3
Heat 1 tablespoon oil in a medium skillet.
4
Add the kale and saute until wilted, about 3 minutes.
5
Toss in a pinch of salt.
6
Remove from pan and set aside.
7
To the pan, add the remaining oil.
8
Add the onions and saute 2 minutes, or until they start to soften.
9
Add the garlic and bloom for 30 seconds.
10
Add the spices and toss to combine.
11
Saute 30 more seconds.
12
Season with a good pinch of salt and pepper.
13
Add the chickpeas, tomatoes and water.
14
This will create a little sauce to work with.
15
Braise a couple of minutes.
16
Add the tofu and toss to combine.
17
Throw that kale back in there.
18
Taste it.
19
Needs more salt?
20
Do it up.
21
Plate her up and go to town.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Cumin Seeds, Toasted, 1 Tablespoon Ground Turmeric, 1 Tablespoon Garam Masala, 3 Tablespoons Extra Virgin Olive Oil, Divided, and more.

Yes, Quick Curried Chickpeas with Tofu and Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Curried Chickpeas with Tofu and Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions