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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onions (large)
- 2 red chili peppers (large, sliced, see note 1)
- 1/2 tsp. coconut sugar (chopped)
- 5 cloves garlic (smashed)
- 300 grams tomato passata (c.1¼ cups)
- 240 mL water
- 2 medium tomatoes (roughly chopped, see note 3)
- 2 Tbsp. tomato purée
- 1 Tbsp. ground cumin
- 1 1/2 Tbsp. smoked paprika (see note 4)
- 1/2 tsp. cayenne pepper
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper (plus a few grinds for finishing)
- 300 grams chickpeas (c.2 cups cooked, garbanzo beans)
- 100 grams olives (c.3½ oz / c.¾ cup whole, or stuffed)
- 2 Tbsp. fresh parsley (chopped)
- 2 Tbsp. fresh coriander (cilantro, chopped, save a little for finishing)
- 200 grams firm silken tofu (c.7 oz, cut into rounds, see note 5)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1110mg46% |
| Potassium880mg25% |
| Protein11g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A50% |
| Vitamin C45% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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