Spicy Chickpea

This is our go to staple when we don’t have anything really planned. We always seem to have these ingredients in the house – but we have been known to replace the tofu with potatoes or peas and carrots. I guess the key to this dish is the sauce, so you really can put anything in it. If smokey tofu is hard to find (we use the Earnest Bean Co. brand), a few dashes of liquid smoke with regular tofu is just as good. We also like it spicy and sometimes double the chili or add a hot sauce – we usually balance this out with a juice of half a lemon. Papadums and rice aren’t essential for this dish (as it can be served as a soup), but who doesn’t love rice and papadums? Kristin & Ben's food journal: http://on.fb.me/1FqJq2G


  • Olive oil
  • 1 onion (diced)
  • 3 garlic (diced)
  • 1 chili (diced)
  • 2 cm (0.8 inch) knob ginger (diced)
  • 2 x 5cm (2 inches) strips of lemon zest (diced)
  • Half a glass of white wine
  • 2 cups vegan ‘chicken’ stock (Massell)
  • 2 tins of tomatoes
  • 4 tbsp sweet paprika
  • 2 tbsp curry powder
  • Pinch of salt
  • Pinch of pepper
  • 375g / 13oz Smokey Tofu
  • 1 can of chickpeas



1. In a large fry pan add olive oil and onion – fry on high heat until onion starts to brown

2. Add garlic, chili, ginger and lemon zest – cook for a further minute

3. Add wine and reduce by half

4. Add chicken stock and tomatoes – bring to boil and turn heat down to low

5. Add paprika, curry powder, salt and pepper

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