Tofu and chickpea shakshuka with peppers and cumin

Ingredients

For 1 serving

• Tofu180 g
• Cooked chickpeas80 g
• Canned peeled tomatoes250 g
• Bell peppers120 g
• Onion40 g
• Garlic1 clove
• Cumin0.5 teaspoon
• Paprika1 teaspoon
• Turmeric1 pinch
• Parsley5 g
• Rice cakes2
• Extra virgin olive oil8 g
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Chop the onion and garlic and cut the deseeded peppers into thin strips; rinse and drain the cooked chickpeas.
2. Heat the extra virgin olive oil in a large lidded frying pan over medium heat and fry the onion, garlic and peppers with the cumin and paprika for 8 minutes, until the peppers are soft.
3. Add the tinned tomatoes crushed by hand and the chickpeas, season with salt and simmer over medium-low heat for 10 minutes, until the sauce thickens.
4. Meanwhile pat the tofu dry, cut it into slices about 1.5 cm thick and dust both sides with turmeric and salt.
5. Lay the tofu slices in the sauce, cover and cook over low heat for 5 minutes, until the tofu is heated through.
6. Finish with chopped parsley and serve with the rice cakes.