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Curried Tofu with Spinach and Chickpeas (Stage 6)
INGREDIENTS:
  • - 2 tsp. olive or canola oil
  • - ½ c. onion, chopped
  • - 1-15 oz. can chickpeas, drained and rinsed
  • - 1-15 oz. can diced tomatoes
  • - ½ c. water
  • - 6 c. spinach, stemmed and coarsely chopped
  • - 16 oz. package tofu, cut into 1” cubes
  • - ½ c. cilantro, chopped
  • - 2-3 tsp. curry powder
  • - ½ tsp. ground cumin
  • - ¼ tsp. ground cinnamon
  • - ¼ tsp. cayenne pepper

Briefly sauté onions in large saucepan in oil.  Add chickpeas, tomatoes, and water.  Bring to a simmer over medium heat.  Add spinach.  Cover and cook just until spinach is wilted, approximately 3 minutes.

Stir in tofu, cilantro, and spices until well combined.  Reduce heat to low and simmer, uncovered, approximately 5 minutes.  Serve hot.

Prep Time 00:10; Cook Time 00:10; Total Time 00:20; Calories 200; Carbohydrates 28g; Fat 5g; Protein 13g; Serving Size 1; Sodium 450mg; Recipe Yield 5

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